1 tbsp ghee / clarified butter

▢1 bay leaf / tej patta

▢2 pods cardamom / elachi

▢1 inch cinnamon / dalchini

▢3 clove / lavang

▢1 tsp cumin / jeera

▢pinch of hing / asafoetida

▢1 onion (finely chopped)

▢1 slit green chilli

▢2 tbsp peas / matar

▢1 tsp ginger garlic paste

▢1 tomato (finely chopped)

▢¼ carrot (chopped)

▢2 tbsp capsicum (chopped)

▢¼ tsp turmeric / Haldi

▢½ tsp Kashmiri red chilli powder / lal mirch powder

▢2 tbsp coriander leaves (finely chopped)

▢½ tsp garam masala

▢1 tsp salt

▢½ cup rice (washed)

▢½ cup moong dal (washed)

▢3¼ cup water

Steps To Prepare

To begin, heat 1 tbsp ghee in a pressure cooker and sauté 1 bay leaf, 2 cardamom pods, 1-inch cinnamon, 3 cloves, 1 tsp cumin, and a pinch of hing.
1 onion, 1 slit green chilli, and 1 tsp ginger garlic paste continue to sauté.
1 tomato should also be sauteed till soft and mushy.
2 tablespoons peas, 14 carrots, and 2 tablespoons capsicum 1 minute of sauteing
14 teaspoon turmeric, 12 teaspoon chilli powder, 12 teaspoon garam masala, and 1 teaspoon salt Sauté on a low heat.
12 cup rice and 12 cup moong dal are also added. On low heat, sauté for a minute.
Pour 314 cup water and 2 tablespoons coriander leaves into the pot. Mix thoroughly.
On medium heat, cover and pressure cook until 5 whistles.
Serve masala khichdi with curd and pickle at the end.

Also Read: Lasagna In A Pan: Enjoy This Delicious Vegetable Lasagna At Home With These Simple Steps