A super comforting and satisfying- Spicy Kathiyawadi Khichdi

Masala khichdi is a nutritious and simple one-pot dish composed with rice, green moong dal, garlic-infused veggies, and spice-based seasoning (or tadka). It's a popular kathiyawadi (Gujarati) khichdi that's famed for its spicy tadka. Sometimes you are tired of having the same type of khichdi all the time. You need change. That time make this spicy and tasty masala khichdi.

INGREDIENTS

• Basic Rice Dal Mixture

• Basmati Rice - 2 Cups

• Tuver Dal - 1 Cup

• Choicest Vegetables Mix

• Matar - Green Peas - 2 tbsp

• Chopped Carrots - 1 medium sized

• Chopped Onions - 2 tbsp

• Chopped Potatoes - 2 tbsp

• Chopped Brinjals - 1 medium Sized

• Green Tuver Dana - 1 tbsp

• Papadi Dana - 1 tbsp

• Peanuts - 1 tbsp

• Cashews & Almonds - - 1tbsp Optional

• For Tadka

• Desi Ghee - 2 tbsp

• Oil - 1 tbsp

• Hing - 2 tsp

• Jeera - Cumin Seeds - 1 tsp

• Cloves - 3 nos

• Cinnamon / Taj / dalchini - 1 inch

• Curry Leaves - 5-6 nos

• Garlic Paste - 1 tbsp

• Green Chilli Paste - 2 tsp - can adjust as per taste

• Dried Red Chillies - 2-3 nos

• Bay Leaf - 1 nos

• Spices

• Red Chilli Powder - 1 tbsp - Can Adjust As per the taste

• Coriander powder - 2 tbsp

• Garam Masala - 1 tbsp

• Turmeric Powder - 1 tbsp

• Salt - As per taste

• Others

• Water - 4 Cups or as As Required

HOW TO MAKE

1. Heat the Desi Ghee and Oil in a pressure cooker.

2. As soon as the Ghee and Oil begin to heat, reduce the heat to low and add the jeera, hing, cloves, bay leaf, cinnamon (dal chini), bay leaf, and sauté for a minute.

3. Sauté for another minute on low heat after adding dried red chilies, garlic paste, and green chilies paste.

4. Add the chopped onions and cook until they are transparent.

5. Add all of the vegetables listed above; you can change the vegetables based on availability or taste, and you can also change the amount of vegetables added.

6. Combine all of the spices listed above and stir thoroughly.

7. Add the water and pressure cook for 4 minutes.

8. Serve hot with cold masala dhai, chaas, pappad, roasted chiles, and pickles of your choice, and don't forget to season with salt and pepper.