One Pot Masoor Dal Khichdi

Rinse the basmati rice and masoor dal together under running water until the water runs clear.

Heat oil in a large pot over medium heat; add mustard seeds (rai) and let them pop, then add cumin seeds (jeera), a pinch of asafoetida (hing), curry leaves, and sliced green chilli, sauté for 30 seconds.

Add the diced doodhi (bottle gourd), raw banana, peas, diced raw mango, chopped tomato, and corn kernels; stir and cook for 2–3 minutes until the vegetables begin to soften.

Stir in the rice and dal, then add red chilli powder, turmeric, salt, coriander powder, and garam masala; mix well to coat the grains and lentils with the spices.

Pour in 2 cups of water, increase the heat to bring the mixture to a rolling boil.

Cover the pot, reduce the heat to low, and simmer for 10–12 minutes, or until the rice and dal are tender and the water is absorbed.

Turn off the heat, let the khichdi rest, covered, for 2 minutes.

Garnish with finely chopped fresh coriander leaves and serve hot.