Khichdi

• 200 gm: Basmati rice
• 100 gm: Masoor dal
• 100 gm: Moong dal
• 1/4 cup: Peas
• 5 flowerettes: Cauliflower
• 4 tbsp: Desi ghee
• 1/4 tsp: Sugar
• Salt to taste
• For Tadka
  • 1 tbsp:Ginger -Garlic paste
  • 2-3: Dried red chilly
  • 2-3: Bay leaves
  • 1/2 tsp: Jeera
• Whole Garam Masala:
  • 2 pcs: Green cardamoms, peeled and mashed
  • 4 pcs: Cloves
  • 1 pcs: Black cardamoms, peeled and mashed
  • 1 inch: Cinnamon stick
• Powdered Masala:
  • 1 tsp: Red chilly powder
  • 1tsp: Jeera powder
  • 1 tsp: Dhania powder
  • 1 tsp: Garam masala powder
  • 1/2 tsp: Turmeric powder

1. Roast the moong daal in a dry karaahi for 5 minutes over medium flame. Then wash this daal and masoor daal. Wash the basmati rice and keep aside.
2. In a pressure cooker heat 2 tbsp of desi ghee, add the ingredients of tadka. When jeera begins to splutter add the whole garam masala, and ginger garlic paste.
3. Saute for a minute then add powdered masalas. Add peas and cauliflower. Saute for 2 minutes on low flame.
4. Put the rice and the daals also into the pressure cooker. Add water, salt, sugar and the remaining desi ghee.
5. Close cooker, bring to full pressure on high flame, let it give out its first whistle. Then reduce heat to medium and cook for 4 minutes.
6. For serving, melt some desi ghee in a vessel. Spread a thin layer of khichdi in a plate, pour the melted ghee on it evenly, then on the sides of plate put the Chaar Yaars of Khichadi (Four friends of khichdi) namely, curd, papad (poppadum), desi ghee and pickle.