Ingredients:
Rice – 250 gms, washed separately, drained and half dried
Roasted Mung Dal – 250 gms, washed separately, drained and half dried
Cauliflower – 250 gms, broken into large flowerets
Peas – 100 gms, shelled
Potatoes – 200 gms, cut into quarters
Small Onions – 100 gms, peeled and whole
Green Chillies – 6, picked and slit
Turmeric Powder – 1/2 tsp
Cumin Powder – 2 tsp
Coriander Powder – 1/2 tsp (optional and mix into a thick paste with water)
Ginger Paste – 1 tsp (optional and mix into a thick paste with water)
Sugar – 1/2 tsp
Salt – 1 1/2 tsp
Water – 6 cups
Ghee – 150 gms
Onions – 100 gms, peeled, halved and sliced finely
Bay Leaves – 4
Dry Red Chillies – 4
Cinnamon Sticks – 4 inch, broken into 4 pieces
Green Cardamoms – 4
Cloves – 6
Method:
1. Bring the water to a boil in a large, deep pan.
2. Add the rice and dal to the boiling water and allow to cook till rice is half cooked.
3. Stir in masala pastes, salt and sugar. Simmer for 5 to 7 minutes.
4. Add the vegetables and green chillies and continue to simmer till they are cooked.
5. Heat the ghee in a frying pan.
6. Saute red chillies, cinnamon sticks, green cardamoms, cloves and bay leaves for 1 minute.
7. Add the sliced onions and fry till golden brown.
8. Stir in the ghee-masala-onion mixture into the cooked khichuri.
9. Season if required.
10. Stir and remove from heat.
11. Serve hot.
