Rice And Pulao-Khichdi

Course : Curry
Serves: 1
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1 cup Basmati rice -- washed
1 cup split skinned green gram dal
1 large onion -- chopped
2 medium potatoes -- peeled and quartered
1 cup peas -- fresh or frozen
300 gram cauliflower cut into flowerets
20 grams ginger
10 cloves garlic
6 whole cardamoms -- peeled
2 sticks cinnamon
4 whole cloves
4 pieces bay leaves
1/2 cup mustard oil
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon red chile powder
2 teaspoons sugar
4 teaspoons salt
2 teaspoons ghee

Preparation / Directions:

Grind together ginger and garlic into a paste. Separately grind together cardamoms, cinnamon and cloves into a paste adding a little water. In a pan, roast green gram on medium heat until golden brown, stirring constantly. Remove and wash gram. Heat oil, add bay leaves and cumin seeds, stir for a few seconds. Add onions and fry until golden brown. Add ginger - garlic paste. Stir for a few seconds. Add washed gram, rice and all other ingredients, mix well. Add water. Stir once. Cook on medium heat. Stir in ground spices. Pour ghee evenly over Khichdi.

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