|2/3 cup Basmati Rice|
|1/3 cup Moong Dal (split green gram)|
|1 medium size Onion, finely chopped|
|1 cup Mix Vegetables, chopped|
|3¼ cups Water|
|2 tablespoons Ghee|
|5 Black Peppercorns|
|5-6 Curry Leaves|
|1 Cinnamon stick, broken into 2-pieces|
|2 small pieces of Bay Leaf|
|1/4 teaspoon Cumin Seeds|
|1/2 teaspoon Red Chilli Powder|
|1/4 teaspoon Turmeric Powder|
|2 tablespoons Coriander Leaves (chopped)|
- Wash and soak rice and moong dal in water for 30 minutes. Drain and keep aside. Finely chop mix vegetables.
- Heat ghee in a deep pan over medium flame. When ghee is hot enough to sauté, add cumin seeds, cloves, bay leaves, cinnamon, black peppercorn and curry leaves. Sauté for 30-40 seconds.
- Add chopped onion and sauté until it turns light brown or for approx. 1-2 minutes.
- Add mixed vegetables (cabbage, green peas, potato, carrot, french beans) and sauté for 2 minutes.
- Add soaked rice, moong dal, turmeric powder, red chilli powder and salt. Mix well and sauté for 2-3 minutes.
- Add 3¼ cups water and bring it to a boil. When it starts boiling, cover it with a lid and cook for 10-15 minutes over low flame. Stir occasionally in between to prevent sticking.
- Open/remove the lid and let it cook until rice grain is tender and almost all water is absorbed; approx. 2-3 minutes.
- Turn off the flame and garnish it with coriander leaves.
- If you are a health conscious person, then reduce the amount of ghee to 1 tablespoon.
- You can also cook mixed vegetable khichdi in pressure cooker. Use medium size (3-5 liter cooker, pressure cook for 3 whistles, 1st whistle on high flame and remaining 2-whistles on medium flame).
- If you like mushy and dense texture, then use short grain rice, add 1 more cup water and let it cook until all water is absorbed.