Beetroot Khichdi

Instructions

1. Rinse the rice and moong dal together under running water until the water runs clear.
2. In a pressure cooker, heat oil and sauté the chopped onion until translucent.
3. Add the grated ginger and slit green chili, and sauté for another minute.
4. Add the diced beetroot and turmeric powder, and mix well.
5. Add the rinsed rice and moong dal to the cooker, followed by salt and water. Stir to combine.
6. Close the lid and cook for 3 whistles on medium heat. Allow the pressure to release naturally.
7. Open the lid, fluff the khichdi with a fork, and garnish with chopped coriander leaves.
8. Serve hot with pickle or yogurt on the side.

Tips

• You can adjust the consistency by adding more water if you prefer a softer khichdi.
• Feel free to add other vegetables like carrots or peas for added nutrition.