Vegetable Dalia Khichdi

Steps

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1. 1
   Measure half cup of dalia and half cup of moong dal. Rinse both thoroughly under running water, then soak in plenty of water for about 30 minutes.
   ▶ ≈0:29
2. 2
   Add 2 tbsp ghee and 1 tsp oil to a pressure cooker. Once the ghee melts, add 1 tsp cumin seeds and lightly roast them.
   ▶ ≈0:53
3. 3
   Add finely chopped ginger and garlic, mixing quickly. Keep flame low, then add finely chopped onion, green chilies, and fresh curry leaves. Sauté for about 1 minute.
   ▶ ≈1:08
4. 4
   Add 1/4 tsp asafoetida powder and mix well.
   ▶ ≈1:37
5. 5
   Add all vegetables in sequence: 1 cup chopped beans, 1 cup chopped carrots, 1 cup fresh green peas, and 1 large tomato (finely chopped). Sauté on medium flame for about 5 minutes.
   ▶ ≈1:46
6. 6
   Add 1 tsp salt, 1/2 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and 1 tsp coriander powder. Mix everything well so the spices coat the vegetables.
   ▶ ≈2:11
7. 7
   Add the soaked dalia and moong dal, gently mixing everything together.
   ▶ ≈2:39
8. 8
   Keep the flame low and add 3 cups of water (in a 1:3 ratio). Mix thoroughly and check the seasoning, adding more salt if needed.
   ▶ ≈2:50
9. 9
   Once the water begins to boil, cover the pressure cooker with the lid and weight. Cook on medium flame for about 5 whistles.
   ▶ ≈3:15
10. 10
    After cooking, allow the pressure cooker to depressurize naturally. Open the lid and serve the colorful, nutritious khichdi hot. Enjoy it plain or with yogurt and pickle on the side.
    ▶ ≈3:28