Dal Kichidi

How to Prepare

1. Rinse the rice and toor dal together under running water until the water runs clear.
2. Heat ghee in a pressure cooker over medium heat.
3. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter for 30 seconds.
4. Add chopped green chilies, ginger, and curry leaves. Sauté for 1 minute.
5. Add chopped vegetables (carrots, beans, peas) and sauté for 2-3 minutes.
6. Add the rinsed rice and dal mixture to the cooker. Stir well to coat with the spices.
7. Add turmeric powder, salt, and 8 cups of water. Mix thoroughly.
8. Close the pressure cooker lid and cook for 2 whistles on medium heat.
9. Let the pressure release naturally before opening the lid.
10. Garnish with chopped coriander leaves and serve hot with raita or pickle.