Loaded Vegetable Khichdi
Rice, green lentil and a stack of soft vegetables pressure-cooked into a loose porridge, finished with ghee tempering.
Ingredients
- 1/2 cup rice - 1/4 cup green lentil (small round) - 1 potato, cubed (1.5 cm) - 1 drumstick, cut into 2-inch logs - 1 cup bottle gourd, peeled and cubed (2 cm) - 8 beans, chopped (1 cm) - 1 tomato, quartered - 4 cups water - 1/2 tsp turmeric - 1.25 tsp salt - 2 tbsp ghee - 1 tsp mustard seeds - 1 tsp jeera - 1/2 tsp crushed pepper - 1 tsp grated ginger - Pinch of hing - 1/2 lemon - Coriander to garnish
Steps
1. Rinse rice and lentil together in the cooker pot. 2. Add potato, drumstick, bottle gourd, beans, tomato, water, turmeric and salt. Stir once. 3. Close cooker. 4 whistles on medium. Switch off, let pressure drop fully. 4. Heat ghee in a small pan. Splutter mustard, then add jeera, pepper, ginger and hing. 15 sec. 5. Open cooker, pour tempering in, stir gently. 6. If too thick, add 1/2 cup hot water; it should look like a loose porridge. 7. Serve with a squeeze of lemon and coriander on top.
Notes
RSI-friendly: everything lands in one cooker pot. Cut potato first (rinse starch), then beans, drumstick, bottle gourd. Brinjal last if you add it. Swap green lentil for split urad with skin for a stickier, earthier khichdi. Soak the lentil 20 min if you want it softer and reduce water by 1/4 cup.