Masala Vegetable Khichdi

Preparation Time: 40-45 minutes

Serving: 2-3 bowls

Ingredients –

1. Chopped carrots- ½ cup
2. Chopped potato- ½ cup
3. Green peas- ½ cup
4. Chopped pumpkin – ½ cup
5. Chopped Eggplants (Brinjal) -1 medium size
6. Asafetida (Hing): 1 pinch
7. Cumin seeds- 1 tsp
8. Salt- to taste
9. Rice – 1 cup
10. Yellow dal- ½ cup
11. Oil- 2 tsp
12. Bay leaves or Curry leaves- 3-4
13. Onion – 1 medium size sliced
14. Chopped tomato – 1 medium
15. Red chilly power/green chili – to taste
16. Ginger -1tsp
17. Garlic -1tsp
18. Chopped coriander leaves- 1 cup
19. Turmeric power- ½ tsp
20. Gram masala- ½ tsp
21. Coriander powder – ½ tsp 
22. Cumin powder – ½ tsp

Method-

• Heat oil in a pressure cooker, add cumin seeds, bay leaves or curry leaves, asafetida sauté well.
• Add chopped onions and cook for 1 minutes.
• Now add tomato, ginger, garlic, coriander powder, cumin powder and mix well.
• Add carrot, potato, pumpkin, eggplant, sauté for 2 minutes.
• Add peas, tomato add salt, chilly and turmeric power.
• Add dal, rice and garam masala mix well and water.
• Close the pressure cooker and cook for 2 whistle.
• Open the lid after the cooker is ready to open.
• If the Khichdi is thick add little water and salt if required and mix it well and cook for 1-2 minutes.
• Add coriander leaves for garnishing.
• You can serve the Khichdi with papad, pickles and curd.