Khichudi/Khechedi/Kichdi with Alu Bharta

Cooking Time Required: 20-25 mins
Cost of Preparation: 40-45 rupees

Ingredients: Rice ( 1 cup ), moong dal ( 1/2 cup ), masoor dal ( 1/2 cup ), cauliflower ( small pieces, 1 cup ), beans ( small pieces, 1/2 cup), carrot (small pieces, 1 cup ),potato ( 1 medium sized cut into small pieces ), onion ( 1 medium sized ), green peas ( 1/2 cup ), garlic flakes ( 4-5 nos), ginger ( 1 inch long ), whole red chillis ( 5-6 nos ), cumin seeds ( 1 tsp ), paan mahuti ( 1 tsp ), oil ( 2 tsp ), ghee ( 1 tbs ), turmeric, salt.

Preparation: Cut the onion into thin long pieces. Mince the garlic and ginger into very small pieces.

Cooking: Dry roast the moong dal for 5-6 mins. Wash the moong dal along with the massor dal and rice and keep aside to drain away the water.

Heat 2 tsp of oil in a pressure cooker. Add the onions and stir fry for 1-2 mins. Add the remaining vegetables and fry for 5-6 mins.

Add the washed rice and dal. Stir for 5 mins and add sufficient boiling water along with salt and turmeric.

Close the lid and allow to cook for 3-4 whistles .Remove from stove and allow steam to escape.

Heat the ghee in a pan. Add the cumin seeds, paan mahuri and red chillis . Stir for 30 secs.

Add the minced ginger and garlic. Stir fry for 2 mins. Pour over the khechudi and mix well.

Serve hot with aloo bharta/badi chura.

For the Alu Bharta:
Ingredients: Potato ( 1 large ), onion ( 1 small ), red chilli ( 2 nos ), pancha phutana ( 1/4 tsp ), oil ( 1 tsp ), salt.

Preparation: Boil the potato and keep aside to cool. Peel the potato and mash it. Add the finely cut onions.

Heat the oil. Add the pancha-phutana and broken red chillis. Pour over the mashed potatoes . Add salt and mix well.