Masala Moong Dal Khichdi

Ingredients:

Split Moong Dal 1/2 cup
Rice 1 cup
Onion 1
Green Chile 3 – 5
Carrot 1
Potato 1
Cauliflower 1/2 of medium one
Frozen Green Peas 1/2 cup
Snow Peas 10
Turmeric Powder 1/2 tsp
Cilantro few sprigs
Coriander Powder 2 tsps
Cumin Powder 1/2 tsp
Cinnamon 2 inch piece
Cloves 4
Bay Leaf 1
Cumin Seeds 1 tbsp
Ghee 3 tsps
Salt to taste

Method of preparation:

Peel, remove ends and slice the onion.
Remove stems, wash and slice the green chiles.
Peel and chop potato into thick slices.
Peel, remove ends and chop the carrot into 2 inch long slices.
Remove ends and halve the snow peas.
Break cauliflower into small florets and wash them thoroughly.
Wash rice and dal under water and strain.
Clean, wash and roughly chop cilantro.

Heat a tsp of ghee in a pan, add coriander powder and cumin powder.
Once the powders release the aroma, remove from heat.

Heat two tsps of ghee in a pressure cooker, electric rice cooker or heavy bottomed vessel.
Add cumin seeds, cinnamon, cloves, bay leaf and fry till cumin seeds splutter.
Add onions, green chiles and fry until onion turns translucent.
Stir in turmeric powder, potato cubes, green peas, carrots, snow peas and cauliflower florets.
Fry for 2 – 4 minutes until the veggies turn a little soft and add rice and dal.
Pour 4 cups of water and bring to boil.
Cook covered till all the water is absorbed and moong dal loses its shape.
Stir in fried coriander cumin powder and garnish masoor dal khichdi with chopped cilantro.
Serve masala moong dal khichdi with plain yogurt, kadhi, pickle (achaar), papad, ghee.