Rice, breads and breakfast
For 6 pax
Basmati Rice 3 tbsp
Pulses 1 tbsp each (any kind of dal without chilka or split. I use moong, urad, arhar, chana, masoor etc)
Vegetables: Onion, ginger + any other seasonal veggies available. I have used here green spring onion, carrots, peas, spinach, tomatoes, green chilli)
Soak the rice & pulses for an hour in the water. Drain. Pressure cook for 20 minutes , after full steam, along with the ghee, peppercorns & cloves.
Wash & chop all the vegetables, except peas & spinach. Spinach is to be blanched & kept aside.
In a pan, heat the oil, fry onions & the finely diced ginger till the onions are translucent. Add peas & diced carrots. Cover till the peas start softening. Add diced tomatoes, salt, red pepper powder, coriander powder & the garam masala. Cover till the tomato has softened. Add diced palak & chillies, cook for two minutes. Take off the stove. Cover the pot & let rest for 5 minutes.
Now, open the pressure cooker and add thr khichdi to the vegetable pot. Thoroughly mix the two to have a uniform appearance. Taste and adjust the seasoning. Put it back on the stove, bring the mix to a boil, keep it on dum for 5 minutes. Serve.
