• Measure and keep all the ingredients ready on the counter. Wash rice and moong dal in water for 2-3 times. Soak them together in water for 30 minutes.
• Wash and chop all the vegetables. Peel and chop chayote into small cubes. Chop French beans into 1 inch pieces. Chop capsicums in to cubes and tomatoes roughly.

Let us make the khichdi.

• Heat 1 tablespoon oil in a pressure cooker, when hot, crackle cumin seeds. Add chopped green chilies and ginger. Sauté for a minute.
• To this hot tempering, now add chopped vegetables and tomatoes. Mix well with the tempering.
• To this now add turmeric powder, salt and khichadi masala. Mix well.
• To this now add drained rice and dal, mix well. Add water and fresh grated coconut. Mix well.
• Close the pressure cooker, put on the whistle. Let it cook for 4-5 whistles. Let the pressure drop on its own.
• Once the pressure drops, open the cooker and mix the khichdi well. Add ghee and chopped coriander leaves to this and mix well.

Let us add Tadka

• Heat a tadka pan with remaining oil. When hot, splutter mustard seeds, add hing, curry leaves, methi seeds, curd chilies and finally cumin seeds.
• Pour this sizzling tadka over the hot khichdi. Mix well and serve the khichdi warm with papad, curd and pickle.

Storage Instructions

• Any leftover khichdi can be stored in an air-tight container in the refrigerator. While serving, reheat in the microwave for 1 minute or steam cook for 10 minutes and serve it warm.