Smoky Vegetable Khichdi Bowl

Ingredients:

• ½ cup Tata Sampann Toor Dal
• ½ cup Tata Sampann Moong Dal
• ½ cup Rice (any variety)
• 1 tbsp Pure Ghee
• 1 tsp Tata Sampann Turmeric Powder
• 1 tsp Tata Sampann Garam Masala
• 1 cup mixed vegetables (carrots, peas, beans, cauliflower)
• 1 inch ginger, grated
• Salt to taste
• 2 tbsp mixed dry fruits (cashews, almonds, raisins), roughly chopped
• Fresh coriander leaves for garnish
• Water as required

For the Smoky Garlic Tadka:

• 1 tbsp Pure Ghee.
• ½ tsp Tata Sampann Cumin Seeds
• 3–4 cloves garlic, finely chopped
• 1 tsp Tata Sampann Kashmiri Red Chilli Powder (adjust to taste)
• A pinch of Tata Sampann Asafoetida (hing)

For the Smoke (Dhungar Method):

• A small piece of charcoal
• ½ tsp ghee

Method

1. Prepare Khichdi:
   • Rinse toor dal, moong dal, and rice thoroughly. Soak for 15 minutes.
   • Heat ghee in a pressure cooker or deep pan. Add grated ginger; sauté briefly.
   • Add chopped vegetables and sauté for a minute.
   • Mix in soaked dals and rice, turmeric powder, garam masala, and salt.
   • Add water (about 4 cups) to cover. Pressure cook for 3 whistles or simmer till soft and mushy.
2. Dry Fruits:
   • In a small pan, heat ½ tbsp ghee. Lightly roast cashews and almonds until golden. Add raisins at the end until they puff up. Set aside.
3. Prepare Smoky Garlic Tadka:
   • In a small tadka pan, heat ghee.
   • Add cumin seeds; let them splutter.
   • Add chopped garlic and sauté until golden brown and aromatic.
   • Lower the heat and add hing and Kashmiri red chilli powder; sauté for a few seconds (do not burn).
   • Pour this tadka over the cooked khichdi.
4. Infuse Smoke:
   • Heat a small piece of charcoal over an open flame until red hot.
   • Place the hot charcoal in a small bowl inside the khichdi pot.
   • Pour ½ tsp ghee over the charcoal—immediate smoke will appear.
   • Cover the pot tightly for 2–3 minutes to let the smoke infuse.
5. Assemble:
   • Remove the charcoal bowl.
   • Top khichdi with roasted dry fruits.
   • Garnish with fresh coriander.
6. Serve Hot:
   • Enjoy your protein-rich, comforting smoky vegetable khichdi bowl!