Bardoli Khichdi

Ingredients

• ¾ cup kolam rice, soaked for 1 hour and drained
• ¼ cup split skinless green gram (dhuli moong dal), soaked for 1 hour and drained
• ¼ cup split green gram with skin (chilkewali moong dal), soaked for 1 hour and drained
• ¼ cup pigeon peas (toor dal), soaked for 1 hour and drained
• 3-4 tablespoons ghee + for drizzling
• 3-4 cloves
• 3-4 green cardamoms
• 1 cinnamon  
• 1 bay leaf
• ½ teaspoon cumin seeds
• 8-10 curry leaves
• 1 tablespoon crushed ginger-green chillies
• 2 tablespoons raw peanuts
• ¼ teaspoon asafoetida (hing) 
• 2 tablespoons scraped fresh coconut + for garnish
• 1 large potato, cut into 1 inch cubes
• ¾ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1½ teaspoons coriander powder
• ½ teaspoon cumin powder
• Salt to taste
• 3-4 small brinjals, quartered 
• 200 grams bottle gourd (doodhi), cut into 1 inch cubes
• 1 small carrot, cut into 1 inch pieces
• ¼ cup shelled green peas
• 2 medium tomatoes, chopped
• 2-3 teaspoons sugar
• 3-4 tablespoons chopped fresh coriander leaves
• To serve
• Gujarati kadhi to serve
• Pickle to serve
• Roasted papads to serve

Method

1. Mix together rice, split skinless green gram, split green gram with skin and split pigeon peas in a large bowl. 
2. Heat ghee in a pressure cooker, add cloves, green cardamoms, cinnamon and bay leaf, mix and sauté till fragrant. Add cumin seeds, mix and let them change colour. Add curry leaves, crushed ginger-green chillies and raw peanuts, mix and sauté for 2-3 minutes.
3. Add asafoetida and coconut and mix well.
4. Add potato cubes, mix and sauté for 1-2 minutes. Add turmeric powder, red chilli powder, coriander powder, cumin powder and salt and mix well. Saute for 1-2 minutes.
5. Add brinjal, bottle gourd, carrot, green peas and tomatoes and mix. Saute for 2-3 minutes.
6. Add the rice-gram mixture and mix well. Add 5 cups water, adjust salt, add sugar and mix. Cook on high heat till the mixture comes to a boil. Reduce the heat to low, cover the cooker and cook under pressure till 3-4 whistles are released.
7. Open the cooker once the pressure has reduced completely. Add coriander leaves and mix.
8. Transfer the khichdi into a serving bowl. Drizzle ghee, garnish with coconut and coriander sprig. Serve hot with Gujarati kadhi, pickle and roasted papads.