INSTRUCTIONS

Step 1:

If you have a pressure cooker, heat oil in the pressure cooker. Otherwise use a large saucepan.

Step 2:

If you have a pressure cooker, heat oil in the pressure cooker. Otherwise use a large saucepan.

Step 3:

Sauté& stir until brown spots appear on the onions.

Step 4:

Add the ginger and sauté for another minute.

Step 5:

Add the tomato puree, turmeric, and cayenne and coriander powder. Mix well and cook, stirring frequently, until the tomato puree darkens a couple of shades and bubbles at the corners.

Step 6:

Add the vegetables. If you're using frozen peas, don't add them now.

Step 7:

Add the rice and lentils.

Step 8:

Mix everything well together, and then add six cups of water or vegetable stock.

Step 9:

If you're cooking in a pressure cooker, cover now and let the khichdi cook for 5-7 minutes after the cooker comes to pressure.

Step 10:

On the stovetop, if not using a pressure cooker, bring the water to a boil, cover the pot with a tight-fitting lid and cook for 45 minutes or until the rice and lentils are really soft. Add more water if needed at any time if you want the khichdi to have a slightly runny consistency, like a risotto. It shouldn't be too dry.

Step 11:

Open the pressure cooker or pot. If you're using frozen peas, add them at this point and stir the khichdi well. Add garam masala & salt, and return the khichdi to heat to let it warm through.

Step 12:

Garnish with the coriander or mint leaves.

Step 13:

Serve the khichdi hot with some pickle & papad.