Name: Makar Sankranti Moong–Rice Vegetable Khichdi
Yield: 4 servings
Ingredients: Rice, white basmati (raw) — ½ cup basmati (100 g); Moong dal, yellow split — ½ cup (100 g); Carrot — 1 small, diced (80 g); Green peas, fresh — ⅓ cup (60 g); Cauliflower — 6–8 small florets (80 g); Ghee (cow) — 4 tsp (2 tadka + 2 serve) (20 g); Cumin (jeera) — ½ tsp (2 g); Bay leaf (tej patta) — 1 leaf (0.5 g); Asafoetida (hing) — 1 pinch (0.3 g); Ginger, fresh — 2 tsp grated (10 g); Turmeric powder — ¼ tsp (1 g); Black pepper — ¼ tsp crushed (0.5 g); Rock salt (sendha namak) — ¾ tsp (4 g); Water — 3⅓ cups (4 : 1 house ratio) (800 ml)

Serves: 4
Portion: 1 bowl (≈300 g)
Time: Soak 20 min · Cook 30 min
Texture: Soft / porridge
Season: WinterJanuary
Dosha: Vata
Pitta
Kapha
Tridoshic — the house restorative

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Rice, white basmati (raw)	½ cup basmati	100 g	500 g
Moong dal, yellow split	½ cup	100 g	500 g
Carrot	1 small, diced	80 g	400 g
Green peas, fresh	⅓ cup	60 g	300 g
Cauliflower	6–8 small florets	80 g	400 g
Ghee (cow)	4 tsp (2 tadka + 2 serve)	20 g	100 g
Cumin (jeera)	½ tsp	2 g	10 g
Bay leaf (tej patta)	1 leaf	0.5 g	2.5 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Ginger, fresh	2 tsp grated	10 g	50 g
Turmeric powder	¼ tsp	1 g	5 g
Black pepper	¼ tsp crushed	0.5 g	2.5 g
Rock salt (sendha namak)	¾ tsp	4 g	20 g
Water	3⅓ cups (4 : 1 house ratio)	800 ml	4000 ml

Method

How to cook it

Step 1: Wash rice and moong together; soak 20 minutes, drain.
Step 2: In a pressure cooker heat 2 tsp ghee; add cumin, bay leaf, hing and ginger.
Step 3: Add vegetables with turmeric; sauté 2 minutes, then the drained grains for 1 minute.
Step 4: Add water, salt and pepper; pressure-cook 4 whistles and allow natural release (10 minutes).
Step 5: Stir well; loosen with 100–200 ml hot water for a porridge-soft texture.
Step 6: Serve each bowl with ½ tsp ghee on top.