Soft Vegetable Khichdi

Steps

1. 1.

   1.

   Rinse Rice And Dal** Wash rice and moong dal together until the water runs mostly clear. Drain. This soft vegetable khichdi needs clean grains so it does not turn gluey for the wrong reason.

2. 2.

   Temper The Spices

   Heat ghee in a heavy pot over medium. Add cumin seeds. When they crackle, add asafoetida if using, then onion. Soften 3–4 minutes. Add green chilli if you want a mild kick.

3. 3.

   Add Veg And Spices

   Stir in tomato, carrot, potato, peas, turmeric, and salt. Cook 2 minutes until the tomato softens a bit.

4. 4.

   Simmer Soft Vegetable Khichdi

   Add rinsed rice-dal mix and 1 l water. Bring to a boil, then lower to a gentle simmer. Cover partly. Stir every few minutes so nothing sticks. Cook 25–30 minutes until everything is soft and porridge-like. Add a splash more water if it thickens too early.

5. 5.

   Finish And Rest

   Stir in lemon juice. Taste salt. Rest covered 5 minutes off heat. It thickens as it sits, so keep it looser than you think you want.

6. 6.

   Serve Spoonable

   Ladle into bowls. Extra ghee on top if you like. Yogurt on the side works well.