Ingredients:

• Basmati Rice – 3 cups
• Moong Dal – 1 cup
• Oil – 3 spoons
• Ghee – 2 spoons
• Salt to taste
• Garam masala powder – 1 spoon

 Spices used for Kichidi:

• Cashew nuts – 20
• Garlic bulbs – 5
• Cinnamon sticks – 3
• Cloves – 6
• Cardamom pods cracked – 4
• A pinch of Ajinomoto
• Bay leaves – 5
• Fenugreek – 1 spoon
• Star shaped anise  – 3
• Stone flowers – 3
• Shajeera – 1 spoon
• Javetri – 4

 Other Ingredients:

• 1 big Onion – sliced
• 6 Green chillies – sliced/slit
• Coriander/cilantro leaves – ¼ cup chopped
• Mint leaves – 1/4cup chopped
• Ginger Garlic paste – 2 spoons
• Water – 6 cups

How to prepare Khichdi:

1. Heat 3 spoons of oil in a container for one minute on simmer.
2. Add spices into frying pan one by one in a following order and fry them:
3. Garlic bulbs – Shajeera – Cardamom pods – cloves – Cinnamon Stick – Fenugreek – Star shaped anise – Stone flowers- Javetri – Bay leaves
4. Add green chillies and also add sliced onion pieces, Mint leaves followed by Ginger Garlic paste and fry.
5. Add Coriander leaves and Fry for another one minute.
6. Add 6 cups of water to the container and boil well.
7. Add salt, ghee and one spoon Garam masala powder to it. Mix well.
8. Lastly add cleanly washed Basmati Rice and moong dal to the boiling water and mix well.
9. Cook for 6 min without a lid in a high flame and mix well, cook for another 7 min in a medium flame.
10. Then cook well for 10 min with a lid on simmer.
11. Serve hot with Chicken gravy or with Egg plant curry or with Raitha.

Note:

• mix basmati rice and moong dal in a bowl, wash with clean water and then remove water from it. Place that bowl aside before you start the process.
• You can add some veggies like: carrot, beans, potato, Broccoli, tomato before adding ginger garlic paste to make Vegetable Khichdi.