Khichuri Recipe

• 4 medium Potatoes (cut into cubes)
• 1¼ cups Rice
• 1¼ cups Moong Dal
• ½ tsp Red Chili Powder
• ½ tsp Sugar
• ½ tsp Turmeric Powder
• ½ cup Peas
• 250 g Cauliflower Florets
• 6 cups Water
• Salt (to taste)
• 6 Green Chilies
• 2 tsp Cumin Powder
  
  For Tadka:
• 4 tbsp Ghee
• ¾ tbsp Cumin Seeds
• 2 Bay Leaves
• 3 whole Red Chilies
• 4 Green Cardamoms
• 6 Cloves
• 2 (1 inch) pieces Cinnamon

• Rinse rice and keep aside.
• Roast moong dal and set aside.
• Cook dal and rice together in water in a large pot.
• Meanwhile, fry potatoes, cauliflower, and peas in a frying pan.
• Mix turmeric powder, cumin powder, red chili powder, sugar, and salt. Add to the vegetables.
• Add the vegetables to the cooked rice-dal mix and stir gently.
• Remove from heat when rice turns tender.
• Heat ghee and splutter cumin seeds.
• Add bay leaves,red chilies, cardamoms, cloves, and cinnamon.
• Pour this to the pot and cover immediately.
• Serve hot with yogurt and pickle.