Rice with Mixed Vegetables

Lentils- Moong Dal (yellow) - 1 cup ; Toor Dal- 1 cup

Cloves - 6 to 8

Cardamom - 10 (small) or 3 (big)

Cinnamon stick - 1 ( 3'' size or as big as half the size of your little finger)

Biryani Leaf - 1-2

Ginger - half tbsp chopped

Garlic - half tbsp chopped

Pepper Powder - 1and half tsp

Hing - 3 pinches

Butter or Ghee for cooking - 6 tbsp

Salt to taste

Vegetables :-

Carrots- peeled and cut in small rounded shapes

Potato- peeled and cut into medium or large squares or any shape you like

Onions- peeled and cut into long juliens

Peas- frozen or shelled

Green Chillies- 8 nos. and slit into two.

Thoroughly wash all the lentils and the rice together and keep aside. Also keep the vegetables washed and cut. Take a pressure pan or pressure cooker on the stove and add 3 tbsp butter (or ghee), add 3 pinches of hing or asofetida.

Then add cloves, cardamom, cinnamon and the Biryani leaf. Fry for two seconds and add the ginger, garlic, pepper powder, salt, vegetables, rice, lentils and fry for a minute. Now add 10 cups of water and cover the cooker with a lid. Keep stirring once in five minutes so that the contents do not stick to the bottom. If you feel that more water is required, you can continue to add. Khichdi would be ready in 20-25 mins. You would know once the rice is cooked.