200 gms - pishari Basmati rice
50 gms - moong dal
50 gm - channa dal
2 - medium sized carrots, grated into small pieces
30 gms - green peas
Cauliflower, half portion of a medium sized one cut into medium pieces
100 gms - paneer chunks, cut into medium pieces
1 tsp - ginger paste
1 tsp - cumin powder
2 - bay leaves
2-3 pcs - cinnamom
2-3 sticks - cardamom
1 tsp - coriander powder
10 gms - black pepper
1/2 tsp - turmeric powder
7-8 tbsp - ghee
Salt as per taste
Take the rice and 2 types of dal in a conatiner and wash it, then keep it to dry.
Heat ghee in a container and dash all the vegetables (carrot, green peas, cauliflower) into it.
Add all the spices (cumin, coriander, turmeric powder, black pepper) to it.
Add the ginger paste to it.
Cook for 5 minutes till the spice emits a typical smell of the bay leaf.
Add the cinnamom and cardamom to the mixture.
Add the already washed dal and rice to the fried masala.
Add the paneer chunks to it.
Add 2 cups of water and allow it to simmer.
Keep adding water as required by the mixture, but you must see that it does not burn.
Slowly you will observe that all the vegetables and lentils take an even shape and it turns a nice color.
Just use a spoon to test the softness of the rice and lentil.
When you feel that the grains are soft and ready to eat, then sprinkle some salt according to your choice.
You may switch off the stove.
For an ultimate taste you may add a dollop of butter on top of the prepared khichdi.
Recipe & image courtesy: swetawriter