Bhog Special Khichuri

Ingredients

• 3/4 Bowl Govind Bhog Rice
• 3/4 Bowl MoongDal
• 1 Chopped Carrot
• 2 Chopped Potato
• 1 Bowl Chopped Cauliflower
• 1 Bowl Chopped Pumpkin
• 2 Tbsp Crushed Ginger Green Chilli
• 2 Chopped Tomato
• 1 Bowl Green Peas
• 5-6 Chopped Beans
• 1/2 Bowl Chopped Coriander Leaves
• 5-6 Tbsp Ghee
• 1 Inch Cinnamon Stick
• 3-4 Cloves
• 1 Black Cardamom
• 2 Bay Leaf
• 2 Dry Red Chilli
• 1 Tbsp Cumin Seeds
• 1/2 Tbsp Mustard Seeds
• 5-6 Black Pepper
• 1 Pinch Asafoetida
• 1/2 Tbsp Garam Masala
• 6-7 Bowl Water
• 1 Tbsp Turmeric Powder
• 2 Tbsp Coriander Powder
• 2 Tbsp Salt
• 1 Tbsp Kashmiri Red Chilli Powder
• #For_Tadka:- 2 Tbsp Ghee
• 2 Dry Red Chilli
• 1/2 Tbsp Cumin Seeds
• 1 Pinch Asafoetida
• 6-7 Cashews
• 1/2 Tbsp Kashmiri Red Chilli Powder

Steps

1. Give the rice a thorough wash before adding water to soak it.
2. Roast the dal in a pan until its color changes, then soak it.
3. Put ghee in a pressure cooker and let it heat. Fry the cauliflower in it for 2-3 minutes, then add the potato and fry for 2-3 minutes. Transfer them to a plate. In the same cooker, add 2-3 tbsp ghee, put in all the spices and stir. Follow with the crushed ginger and chilli, stirring again.
4. Put in the beans, pumpkin and carrot and roast for 1-2 minute. Add the rice and dal and roast for 1-2 minute. Then add the tomato, green peas, potato and cauliflower, mixing everything thoroughly for 1-2 minute.
5. Add the hot water and mix the khichdi again. Cover and keep on low flame, stirring after 2-3 minutes.
6. The khichdi is now ready. For the tadka, put ghee in a pan and let it heat. Add the cumin seeds, asafoetida, dry red chilli, cashews and Kashmiri red chilli powder, then stir.
7. Put the tadka onto the khichdi, add the garam masala and coriander leaves, and mix thoroughly. The khichdi is ready to serve.
8. Serve the khichdi hot and enjoy it with pickle, curd and papad.