Waranga Khichdi

Ingredients

• Khichdi
• 1½ cups Basmati rice, soaked for 30 minutes and drained
• 2-3 tablespoons oil
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon mustard seeds
• 1½ teaspoons cumin seeds 
• 2-3 green chillies, chopped    
• 2 large onions, sliced
• 1 teaspoon ginger paste
• 2 teaspoons garlic paste
• 2 large tomatoes, finely chopped
• ¼ cup soaked and drained dried white peas
• ¼ cup soaked and drained dried green peas
• ¼ cup raw peanuts
• 2 medium potatoes, peeled and cut into 1 cm cubes
• ½ teaspoon turmeric powder
• 1½ teaspoons red chilli powder
• 2 teaspoons coriander powder
• 2 teaspoons kala masala
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves
• Kadhi
• 1½ cups whisked yogurt 
• 2-3 tablespoons gram flour (besan)
• 1 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon crushed garlic-green chillies
• 6-8 curry leaves
• Readymade poha as required
• Readymade matki ussal as required
• Chopped spring onions 
• Roasted papads as required

Method

1. To make khichdi, heat oil in a deep pan, add asafoetida and mustard seeds and once the seeds start to splutter, add cumin seeds, mix well and let them change colour.
2. Add green chillies and onions, mix and sauté till translucent. Add ginger paste and garlic paste, mix and sauté for 1 minute.
3. Add tomatoes, mix and sauté till tomatoes are pulpy.
4. Add white peas, green peas, peanuts and potatoes and mix well.
5. Add turmeric powder, red chilli powder, coriander powder, kala masala and salt and mix well.
6. Add 3½ cups water and mix well. Once the mixture comes to a boil, add rice and mix well. Cover and cook for 25-30 minutes. 
7. Meanwhile to make kadhi, take yogurt in a bowl, add gram flour, turmeric powder and salt and whisk till smooth. Add 2 cups water and mix well.
8. Heat oil in a pan, add mustard seeds and once they start to splutter, add cumin seeds and asafoetida and mix well.
9. Add crushed garlic-green chilli, mix and sauté for 1 minute. Add curry leaves and mix well.
10. Add the yogurt mixture and 1½ cups water and mix well. Cook on medium heat for 10-12 minutes. 
11. Once the khichdi is fully cooked, uncover and add coriander leaves and mix well.
12. To serve, transfer the kadhi into serving plate, place the khichadi on one side. Sprinkle some poha and matki ussal on top.
13. Sprinkle some spring onions on top and serve hot with roasted papad.