Ingredients:

• 200 gm – Pishori (basmati) Rice
• 50 gm – moong dal
• 50 gm – Channa dal
• 2 – medium sized carrots, grated into small pieces
• 30 gm – Green peas
• 1/2 – medium sized cauliflower, cut into medium pieces
• 100 gm – Paneer chunks, cut into medium pieces
• 1 tsp – Ginger paste
• 1 tsp – cumin powder
• 2 – Bay Leaves
• 2-3 sticks – Cinnamon
• 2-3 sticks – Cardamom
• 1 tsp – coriander powder
• 10 gm – black pepper
• 1/2 tsp – Turmeric powder
• 7-8 tbsp – Ghee
• Salt as per taste

Method:

1. Take the rice and both types of dal in a container and wash them, then allow to dry.
2. Heat ghee in a container and add all the vegetables (carrot, green peas, cauliflower) to it.
3. Add all the spices (cumin, coriander, turmeric powder and black pepper).
4. Add the ginger paste to it.
5. Cook for 5 minutes till the spice emits the typical smell of bay leaves.
6. Add the cinnamon and cardamom to the mixture.
7. Add the already washed dal and rice to the fried masala.
8. Add the paneer chunks to it.
9. Add 2 cups of water and allow it to simmer.
10. Keep adding water as required but ensure that it does not burn.
11. Use a spoon to test the softness of the rice and dal.
12. When you feel that the grains are soft and ready to eat, sprinkle some salt according to your choice and switch off the stove.
13. You can add a dollop of butter on top of the prepared khichdi.
14. Recipe courtesy: sweta-chakraborty.blogspot.in/