VEGETABLE KHICHDI

Ingredients :-

• Rice - 1 cup
• Roasted Moong Dal (Split Yellow lentils) - 1 cup
• Water - 3 cups (or as per requirement)

Vegetables :-

• Potato
• Raw Banana
• Pumpkin
• Cauliflower
• Carrot
• Beans
• Radish
• Grated coconut
• Tomatoes

All the vegetables should cut in small pieces and take as per your choice.

Spices :-

• 2-3 tbsp Ghee / Clarified butter
• 1 Bay leaf / Tej patta
• 2 pods Cardamom / Elachi
• 1 inch Cinnamon / Dalchini
• 3 Clove / Lavang
• 1 tsp Cumin / Jeera
• pinch of Hing / Asafoetida
• 1-2 slit green Chilli
• 1 tbsp grated Ginger 
• ¼ tsp Turmeric / Haldi
• 1 or 2 nos Dry red Chillies
• 1 tsp Whole Pepper
• 1 tsp Pepper Powder
• Sugar to taste
• Salt to taste
• 1/4 cup Roasted Peanuts
• Few Fried Cashew n Raisins

Method :-

1. Clean and wash the rice and moong dal together and soak for 30 minutes. After soaking rice and dal, drain the excess water and keep aside. 
2. First heat the water in high flame and let it boil. 
3. Heat 2 tsp ghee in another deep pan. Add cinnamon, cloves, cardamom, tej patta, cumin seeds, dry red chillies, whole pepper and grated ginger to the ghee and saute for a while. Then immediately add the boiling water to the deep pan.  
4. Next add the rice, moong dal and all the vegetables, haldi powder and salt as per your taste. Cover it and let it cook in a medium flame about 10 minutes. 
5. When the veggies are cooked, add the grated coconut, 1 tsp sugar, pepper powder, fried cashew nuts, raisins and roasted peanuts to the rice and mix well and let it cook in lower flame till it is done. 
6. When the khichdi will ready add rest of the ghee over it and cover it for 5 minutes. 
7. Switch off the flame and serve your khichdi with aloo bharta or tomato-khajuri khatta.