Combine all five types of lentils (chana, masoor, moong, urad, and toor dal) with rice. Rinse thoroughly under water and soak for 30 minutes to soften the grains.
2
Heat ghee in a pressure cooker and toast the spices including turmeric, cumin powder, and garam masala until fragrant.
3
Add minced ginger, garlic, dried red chili, and asafoetida, then stir-fry until the garlic turns light golden.
4
Add diced onion and sauté lightly until translucent, being careful not to brown it.
5
Add diced tomatoes, beans, carrots, and peas, and continue stir-frying.
6
Lower the heat, add red chili powder and salt, and mix well.
7
Add the drained lentils and rice, stir-frying for about 1 minute to enhance the flavors.
8
Pour in water and mix thoroughly, add a little ghee, and bring to a boil.
9
Close the pressure cooker lid and cook under pressure for 3 whistles until the lentils and rice are completely cooked.
10
After the pressure releases, adjust the consistency by adding water if needed.
11
Heat cumin seeds, dried fenugreek leaves, and red chili powder in ghee to make a final tempering, being careful not to burn the spices.
12
Pour the hot tempering over the khichdi, sprinkle fresh cilantro on top, and mix gently to combine.
13
Serve the hot khichdi in bowls alongside yogurt and boondi if desired, and enjoy this healthy, comforting, and satisfying meal.
PrimedTableBETA
