This delicious version of khichdi contains slow carbs, which give you sustained energy without the blood sugar spikes. Great for diabetics!
Wash and soak millets and moong dal for 30 min.
Use this time to prep - cut, dice, and chop all your veggies.
Heat ghee in a pressure cooker. Once hot, add cumin seeds (jeera) and allow to crackle.
Now add the chopped onions and sauté till translucent. Add the ginger-garlic paste and chopped green chilly.
Add the powdered masalas and spices, along with the diced tomato. Sauté while sprinkling a little water from time to time.
Once the mixture caramelises (starts to turn golden-brown in colour), add the remaining veggies, along with the soaked millet and dal. Mix thoroughly.
Add 2-and-a-half cups of water, and pressure cook for 2 whistles.
Garnish with chopped coriander, and serve hot.