Khichuri (Bengali Khichadi)

Ingredients:
• 1/2 cup basmati rice
• 1/2 cup yellow moong dal
• 2 bay leaves
• 1 tsp cumin seeds
• 3/4 tsp ginger paste
• salt to taste
• ghee

Spices -
• 1/4 tsp turmeric powder
• 1 tsp chilli powder (adjust to taste)
• 1 1/2 tsp coriander powder

Vegetables -
• 1/4 cauliflower (about 6-8 flowerettes)
• 4 baby potatoes, peeled and cut into large cubes
• 1/2 cup peas(or carrots, beans, bell peppers etc.)

Paste -
• 3 green cardamoms, peeled
• 1 small piece of cinnamon
• 2 cloves

Procedure:
1. Roast moong dal on low heat until golden. It will take about 5-6 minutes and the aroma is hard to miss. Let cool.
2. Grind the ingredients for the paste with half to one teaspoon of water.
3. Wash dal and drain in a colander. Wash rice till water runs clear then drain in a colander.
4. Heat oil in a deep saucepan till hot. Add bay leaves and cumin seeds. When they sizzle, add ginger garlic paste. Stir.
5. Add dal, rice, vegetables and spice powders. Mix well. Season to taste.
6. Add 2 1/2 cups of water and stir once. Bring to a boil on high heat. Cover with lid, lower heat and cook until done. Add more water if necessary.
7. When rice and dal are cooked (not mushy), add the paste and 1-2 teaspoons of ghee.
8. Mix well and serve hot with fried (coated) eggplant, cauliflower, pumpkin, potato slices or any fry (bhaja).