Rice Khichdi

Ingredients:
Basmati Rice - 2 cups
Moong dal - 1/2 cup
Onions - 2 ( chopped)
Cinnamon - 1 stick
Cloves -2
Cumin seeds - 1 tsp.
Turmeric powder - 1/2 tsp.
Green cardamom - 3
Kashmiri red chilli powder - 1 tsp.
Potatoes - 2 (peeled and chopped)
Carrots - 2 (chopped)
Peas - 1/2 cup
Tomato - 1 (chopped)
Oil
Mustard seeds - 3/4 tsp.
Ginger - 1 tsp. (grated)
Ghee - 1 to 2 tsp.
Salt to taste

Method:
Combine rice and dal in a bowl and wash till the water runs clear. Without any water, cover and keep aside for 30 minutes or 1 hour.
Heat the oil in a deep sauce pan and add the mustard seeds, cumin seeds, cloves, cardamom and cinnamon. When the seeds splutter, add onion pieces and ginger. Saute till the onions are translucent. Add carrots, peas, potatoes and tomato pieces. Saute for 2 to 4 minutes.
Add the red chilli powder and turmeric powder. Mix.
Add the rice and dal. Saute for 2 minutes without breaking the rice.
Add required water (I added 6 cups of water) and salt to taste.
Cover with a lid and cook. When all the water gets absorbed, sprinkle the ghee on top of the rice and mix well.
Enjoy the khichdi with any raita and roasted hot potatoes or any of your favourite side dish.

Posted in: Rice