- Tomato - 1
- Lokki (bottle gourd) - small piece
- Tinda - 1
- Shimla mirch (Green bell pepper) - 1
- Carrot - 1
- Ginger - small piece
- Green chilly - 2
- Cauliflower - cut in small piece
- Hing (Asafetida) - 1 pinch
- Jeera (cumin) - 1/2 tea spoon
- Ghee (clarified butter ) - 2 table spoon
- Mung chilka dal - 1/2 bowl
- Rice - 1 bowel
- Salt (according to taste) - 1/1.2 tea spoon
- Turmeric - 1/2 tea spoon
- Mustard seeds - 1/2 tea spoon
- Curry leaf - 10-12
- Red chilly - 1/2 tea spoon
- Coriander leaves - for garnishing
METHOD
1 - Wash rice and mung chilka dal, take a pressure cooker put in rice and mung chilka dal with 5 bowl of water, turmeric, salt and 1/2 tea spoon ghee in a cooker now close cooker and put it on medium flame and give a whistle
2 - Cut all vegetables in small pieces
3 - Take a pan add ghee in it, when ghee is hot add in jeera, hing, mustered seeds, curry leaves and all vegetables in pan and mix it well now close pan with lid and let it rest on low flame for about 15 minute
4 - After 15 minute put in all spices (according to taste) and mix them and rest it for 5 minute on low flame
5 - After 5 minute mix the item which we have prepared in pressure cooker with vegetables prepared by us in pan and stir it well now put it on rest for 5 minute on low flame
6 - Your vegetable khichdi is ready now garnish it with fresh coriander leaves
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