Picnic Khichadi

I call this type of khichadi "Picnic Khichadi" because it is normally enjoyed at a picnic on a hot summer day with some cool chaas! I have been craving it for a while now, but my khichadi never turned out as loose as it should. It requires much more water, and I think I finally got it right!

1/2 cup basmati rice
1/4 cup yellow moong dal
1/4 cup tuvar dal
3-4 tbsp of green gram (I will remember to add next time!)
1 small potato, chopped finely
1 small onion, chopped finely
1/4 cup frozen or fresh peas
1/2 carrot, chopped finely
1/4 eggplant, chopped finely (I will remember to add next time!)
2" piece ginger, grated
3-4 green chilies, ground into paste
4 garlic cloves, crushed
1 tsp coriander powder
1/4 tsp garam masala (Optional, I did not add this time but maybe next time)
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of asafoetida powder
1/2 tsp turmeric powder
1 tsp ghee
1 tsp oil
4 cups water
Salt to taste

1. Wash rice several times. Then soak for atleast an hour.
2. Wash both moong dal and tuvar dal several times. Then soak in boiling water for atleast an hour. If using the moong (green gram), remember to soak overnight.
3. Heat ghee in pan. Add the mustards seeds and cumin seeds and allow to splutter fully. Then add the asafoetida powder and the onions, green chili paste, garlic and ginger. Sautee until onions become translucent.
4. Next add the lentils and stir fry until the lentils turn glossy. Splash a bit of water so that lentils do not stick to bottom of pot.
5. Add the chopped veggies and stir fry for a bit.
6. Drain rice and add to pot and continue to stir fry until all the grains are glossy.
7. Add about 3 cups water as well as salt, turmeric powder, and coriander powder and let khichadi come to a boil. Reduce heat to medium low.
8. Keep checking the khichadi and add more water when necessary. If khichadi looks dry, it needs water. I ended up adding atleast 4-5 cups water. However, I did not add it all at the beginning. I gradually added depending on the consistency I was looking for. Also drizzle the oil now in a circular motion over khichadi.
9. Khichadi is done once the lentils, rice and veggies are cooked (about 25-30 minutes.)

This dish can also be made in a pressure cooker. I haven't tried it yet because I do not know how many whistles it requires. Besides, making it free handed gives you more control over the final product.

The picnic khichadi was lip smacking good paired with Khadhi, Kande Potato Shak, Tomato-Onion Salad and Mango Pickle and that was what was for dinner last night. Leftovers tasted even better for lunch today!