Ingredients:

• 1.5 cups – leftover moong dal khichidi
• 2 tbsp – soya granules
• 2 tbsp – brown bread crumbs
• 1/2 cup – boiled soya nuggets
• 1 – onion, thinly slivered
• 1 – large Potato
• 1 – green capsicum, finely chopped
• 1/2 cup – Cabbage shredded
• 1/2 cup – peas shelled, boiled
• 10 to 12 – French beans, chopped and boiled
• 2 or 3 – green chillies, slit vertically
• 2 tbsp – Coriander leaves finely chopped
• 1 tbsp – green chutney
• 2 tbsp – fresh curds, beaten
• 2 sprig – Curry leaves
• 1/2 – lemon, juice extracted
• 1 tsp – Urad Dal
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds
• 2 or 3 pinches – asafetida powder
• Salt to taste

Method:

1. Saute all the tempering ingredients.
2. Add onions and saute until they turn pink.
3. Add vegetables and saute till all ingredients have cooked. Lastly add, the soya, curd, green chutney and bread cumbs.
4. Finally add the leftover khichdi.
5. Keep on stove until all ingredients have mixed well and have been cooked.
6. Serve hot with chutney or ketchup.

Recipe courtesy of Saroj Kering