Gujarati Vaghareli Khichdi

In a heavy pressure cooker, heat a measured amount of ghee until hot. Add the mustard and cumin seeds and let them crackle.

Add the asafoetida (hing), fresh curry leaves, crushed garlic and slit green chillies. Sauté for a few seconds, until the garlic turns pale golden.

Add the finely diced onions. Cook them, stirring constantly, until they soften and turn translucent.

Add the chopped tomatoes. Cook this base down for 2 minutes, until the tomatoes break apart into a smooth, even paste.

2 min

Add the cubed potatoes, green peas and diced carrots to the pan. Fold everything through so the vegetables are well coated in the onion-tomato base.

Hit the assembly with the dry arsenal: turmeric, red chilli powder, and coriander powder. Sauté fiercely for an exact 60 seconds, compelling the spices to bloom and fuse into the vegetable armor.

1 min

Ruthlessly extract all hydration from the soaked rice and lentil payload. Introduce the entirely desiccated mass to the cooker. Employ an ultra-delicate action to micro-roast the grains against the spiced vegetables for 2 minutes, stabilizing their structure.

2 min

Pour in the measured water and add the salt. Stir well to combine, then close and lock the pressure cooker lid.

Cook under pressure over steady medium heat for 4-5 whistles, so everything is thoroughly soft. Let the pressure release naturally.

Open the cooker. Whisk the khichdi hard with a heavy ladle to make it creamy. Top generously with raw, fragrant ghee and plenty of fresh coriander. Serve very hot.