In a large pot or pressure cooker, heat oil over medium heat. Add mustard seeds and let them splutter.

Next, add cumin seeds and a pinch of hing (asafoetida) to the pot, releasing their aromatic flavors.

Toss in finely chopped green chilies and curry leaves, sautéing them for a minute to infuse the oil with their spice and fragrance.

Add the diced potato, beans, carrot, eggplant, and zucchini to the pot, mixing them well with the tempered spices.

Pour enough water into the pot to cover the vegetables, season with salt to taste, and let the vegetables cook until tender. Cover the pot with a lid to speed up the cooking process.

Once the vegetables are cooked, add grated fresh coconut and cooked toor dal to the pot, blending the flavors and adding creaminess to the dish.

Now, add the rice to the pot, stirring it gently with the vegetables and dal mixture.

Pour in enough water to cook the rice, ensuring that the kichadi has a moist and slightly creamy consistency. You can adjust the water quantity based on the desired thickness of the kichadi.

Optional: For a subtle sweetness, add a half teaspoon of jaggery to balance the flavors. This step is entirely optional and can be omitted if you prefer a savory taste throughout.

Cover the pot and let the kichadi cook on low heat until the rice is fully cooked and the flavors have melded together, creating a harmonious blend of tastes.

Once the Dali Batto is ready, garnish with fresh cilantro leaves for a burst of herbal aroma and a touch of freshness.