Ingredients
- ¾ cup basmati rice
- ¾ cup split green moong dal
- 1 tbsp ginger-garlic paste
- 2 cups chopped coriander leaves
- ¼ cup garlic leaves
- Salt to taste
- 2 tsp cumin-coriander powder
- ¼ tsp turmeric powder
- 2 tsp red chilli powder
- 3–4 small onions
- 3–4 small potatoes
- 3–4 small purple eggplants (baingan)
- ¼ tsp hing (asafoetida)
- 2–3 tbsp ghee
- Water, as required
Instructions
- Wash and soak the rice and moong dal for 30 minutes.
- Mix together the coriander leaves, garlic leaves, ginger-garlic paste, cumin-coriander powder, turmeric, red chilli powder and salt to prepare the stuffing masala.
- Make slits in the onions, potatoes and eggplants so they can be stuffed.
- Stuff the prepared masala into the vegetables.
- Reserve any leftover stuffing masala for later use.
- Heat ghee in a pressure cooker and add the dry red chillies.
- Add the stuffed vegetables and fry for 3–4 minutes.
- Add the reserved stuffing masala and fry for another minute.
- Adjust the seasoning and spices if required.
- Add the soaked rice and moong dal and fry for 1–2 minutes.
- Add the required amount of water.
- Pressure cook until the rice, dal and vegetables are perfectly cooked.
- Your healthy and nutritious Sambhariya Khichadi is ready.
- Serve hot with a dollop of ghee, pickle, papad and kachumber.
SPICE LEVEL: 🌶
