Masala Khichadi

Ingredients (For 1 Serving - Approx. 1 Bowl):

• Rice: 1/4 cup (50 g)

• Split yellow moong dal (lentils): 2 tbsp (30 g)

• Mixed vegetables: 1/2 cup (carrot, peas, beans, cauliflower, etc.), chopped

• Tomato: 1 small, finely chopped

• Onion: 1 small, finely chopped

• Ginger-garlic paste: 1/2 tsp

• Green chili: 1 small, chopped (optional, for spice)

• Turmeric powder: 1/4 tsp

• Red chili powder: 1/4 tsp

• Coriander powder: 1/2 tsp

• Cumin seeds: 1/4 tsp

• Bay leaf: 1

• Asafoetida (hing): A pinch (optional)

• Salt: To taste

• Water: 1.5 cups

• Fresh coriander leaves: 1 tbsp, chopped (for garnish)

Method:

1. Prepare the Rice and Lentils:

   • Wash the rice and moong dal thoroughly and soak them together for 15 minutes. Drain and set aside.

2. Dry Roast Spices:

   • Heat a non-stick or ceramic pot. Add cumin seeds and bay leaf, and dry-roast for 1-2 minutes until aromatic. Add a pinch of asafoetida if using.

3. Sauté Aromatics:

   • Add chopped onions, ginger-garlic paste, and green chili. Sauté on low-medium heat, adding a splash of water to prevent sticking. Cook until onions turn soft.

4. Cook the Masala:

   • Add turmeric powder, red chili powder, and coriander powder. Stir well.

   • Add the chopped tomatoes and cook until they soften and the mixture thickens, adding a little water if needed.

5. Add Vegetables, Rice, and Lentils:

   • Add the chopped vegetables, rice, and lentils to the pot. Mix well with the masala.

   • Pour in 1.5 cups of water, add salt, and stir.

6. Cook the Khichdi:

   • Cover and cook on low-medium heat for 15-20 minutes, stirring occasionally, until the rice, lentils, and vegetables are fully cooked. Add more water if needed to adjust the consistency.

7. Garnish and Serve:

   • Garnish with freshly chopped coriander leaves and serve hot.

Nutritional Information (Per Serving - Approx. 1 Bowl):

• Calories: 220 kcal

• Carbohydrates: 42 g

• Protein: 8 g

• Fat: 1 g