Khichuri

Ingredients:

1. Rice – 250 gms, washed separately, drained and half dried
2. Roasted Mung Dal – 250 gms, washed separately, drained and half dried
3. Cauliflower – 250 gms, broken into large flowerets
4. Peas – 100 gms, shelled
5. Potatoes – 200 gms, cut into quarters
6. Small Onions – 100 gms, peeled and whole
7. Green Chillies – 6, picked and slit
8. Turmeric Powder – 1/2 tsp
9. Cumin Powder – 2 tsp
10. Coriander Powder – 1/2 tsp
11. Ginger Paste – 1 tsp
12. Sugar – 1/2 tsp
13. Salt – 1 1/2 tsp
14. Water – 6 cups
15. Ghee – 150 gms
16. Onions – 100 gms, peeled, halved and sliced finely
17. Bay Leaves – 4
18. Dry Red Chillies – 4
19. Cinnamon Sticks – 4 inch, broken into 4 pieces
20. Green Cardamoms – 4
21. Cloves – 6

Method:

• Bring the water to a boil in a large, deep pan.
• Add the rice and dal to the boiling water and allow to cook till rice is half cooked.
• Stir in masala pastes, salt and sugar. Simmer for 5 to 7 minutes.
• Add the vegetables and green chillies and continue to simmer till they are cooked.
• Heat the ghee in a frying pan.
• Saute red chillies, cinnamon sticks, green cardamoms, cloves and bay leaves for 1 minute.
• Add the sliced onions and fry till golden brown.
• Stir in the ghee-masala-onion mixture into the cooked khichuri.
• Season if required.
• Stir and remove from heat.
• Serve hot.