+91 7498551330Ingredients:
- 1/2 cup basmati rice
- 1/2 cup yellow moong dal (split yellow lentils)
- 1/4 cup dehydrated potatoes
- 1/4 cup dehydrated peas
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (hing)
- 1 tablespoon ghee or oil
- 4 cups water (for rehydrating vegetables and cooking khichdi)
- Salt to taste
- Fresh coriander leaves for garnish (optional)
- Ghee and papad for serving (optional)
Instructions:
- Rehydrate Vegetables:
- Place the dehydrated potatoes and peas in a bowl. Add 1.5 cups of warm water and let them soak for 15-20 minutes or until they are fully rehydrated. Drain and set aside.
- Prepare Rice and Lentils:
- Rinse the rice and moong dal under cold water until the water runs clear. Drain and set aside.
- Cook Khichdi:
- In a pressure cooker or heavy-bottomed pan, heat the ghee or oil over medium heat.
- Add cumin seeds and let them splutter. Then, add asafoetida and sauté for a few seconds.
- Add the rehydrated potatoes and peas, sauté for 2-3 minutes.
- Add the rinsed rice and moong dal, turmeric powder, and salt. Stir well to mix.
- Add 2.5 cups of water and stir to combine all ingredients.
- Pressure Cook:
- If using a pressure cooker: Close the lid and cook for 2 whistles on medium heat. Turn off the heat and let the pressure release naturally.
- If using a pan: Cover the pan with a lid and cook on low heat for about 20 minutes, or until the rice and lentils are fully cooked and have a soft, porridge-like consistency. You may need to add more water if the khichdi becomes too thick.
- Serve:
- Fluff the khichdi gently and transfer to serving bowls. Garnish with fresh coriander leaves if desired.
- Serve hot with a dollop of ghee on top and crispy papad on the side.
Enjoy your comforting and nourishing Instant Dehydrated Vegetable Khichdi, a perfect quick and easy meal!