Dalia Dal Khichdi | Instant Garlic Pickle

Begin by spreading out the daliya in a flat plate to pick out any adultrations and pests. Once it is all clear, soak the moong dal for 30 minutes and the strain. Add the dal into a bigger bowl and add more water. Now rub the dal with your hands to clean out the strong taste and smell of the dal. Strain again.

Add ghee to a pressure cooker and add in the daliya. Roast the daliya in the pressure cooker while stirring on a low fire. This will intensify the flavour of the daliya. After roasting for about 2-3 minutes, the colour of the daliya will change and roasty aromas will be smelt. At this stage add in the soaked and washed moong dal along with turmeric and give a quick stir.

Now add in the water and salt. Close the lid and cook over high flame for 1 whistle then reduce the heat and cook for another 2-3 whistles till everything is cooked well and is mashy.
Once done, turn off the heat and open the cooker once the pressure settles.

For the tadka, heat a pan and add ghee in it. Once the ghee metals add in the heeng, give a quick stir and add in the cumin. Allow the cumin to splutter and then add finely chopped ginger, slit green chilli and give a stir for about 30 seconds.
Now, add in the chopped onions and cook the onions while stirring till the onions become soft.Then add in the vegetables like carrot, beans, cauliflower and adjust seasoning. Stir fry the vegetables on high heat.
Once the vegetables begin to become soft, add in the tomatoes and toss to cook over high flame for 2-3 minutes. Add in the turmeric and red chilli and cook till the raw taste of the masalas is gone.

Add in the khichdi and mix, cook over medium flame till the khichdi cooks and begins to thicken. Once it thickens, add in water to adjust the consistency.
Add in the shelled peas at this stage so they cook while you boil off excess water. Also, add the kasoori methi. Cook to adjust the consistency and remember to take it out before your desired consistency is achieved visually as it will further thicken as it cools.

To make the achar, add mustard oil in a pan and heat over medium flame. Add in the methi dana followed by mustard seeds, saunf and kalonji. Stir to cook for about 30 seconds then add in the dry red chilli and stir further.
Now add in the kadi patta and whole garlic cloves along with salt. Cook while stirring over low flame for about 1 to 1:30 minutes. Switch off the gas before the garlic begins to brown and let the pan cool down a bit for the masalas. Add in the turmeric, red chilli and vinegar. Give it a nice mix and the pickle is ready. Cool down and enjoy garlic pickle with Daliya Khichdi.