Rice and Pulao-Khichdi

Recipe Ingredients

1 cup	160g / 5.6oz	Basmati rice - washed
1 cup	237ml	Split skinned green gram dal
1 cup	62g / 2.2oz	Onion - chopped (large)
2 cups	474ml	Potatoes - peeled and (medium) quartered
1 cup	237ml	Peas - fresh or frozen
300		Cauliflower - cut into flowerets
20		Ginger
10		Garlic
6		Cardamoms - peeled
2		Cinnamon
4		Cloves
4		Bay leaves
1/2 cup	118ml	Mustard oil
1/2 teaspoon	2.5ml	Turmeric powder
2 teaspoons	10ml	Coriander powder
1 teaspoon	5ml	Red chile powder
2 teaspoons	10ml	Sugar
4 teaspoons	20ml	Salt
2 teaspoons	10ml	Ghee

Recipe Instructions

Grind together ginger and garlic into a paste. Separately grind together cardamoms, cinnamon and cloves into a paste adding a little water. In a pan, roast green gram on medium heat until golden brown, stirring constantly. Remove and wash gram. Heat oil, add bay leaves and cumin seeds, stir for a few seconds. Add onions and fry until golden brown. Add ginger - garlic paste. Stir for a few seconds. Add washed gram, rice and all other ingredients, mix well. Add water. Stir once. Cook on medium heat. Stir in ground spices. Pour ghee evenly over Khichdi.

Source:
The New Soy Cookbook - Lorna Sass

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