- First wash rice and set aside.
- Chop the vegetables and keep aside.
- Dry roast moong dal on low flame until fragrant. When the lentils cool, rinse them in water and keep aside.
- Heat 1tbsp ghee in pressure cooker.
- Fry the govinda bhog rice till it becomes transparent and aromatic.
- Transfer it in a bowl and heat the remaining ghee.
- Fry the whole spices, dry red chili, cinnamon, cloves, cardamom and bayleaf till the nice aroma is released.
- Add cumin seeds. Let the seeds crackle.
- Then add ginger and asafoetida and saute for few seconds till the raw smell disappears.
- Then stir fry the chopped vegetables and green chillies.
- Add turmeric powder, cumin powder, chilly powder, sugar and salt. Saute the vegetables for few minutes.
- Now add the roasted moog dal and fry for 2 to 3 mins.
- Then add rice and 6 cups of water. Stir well.
- Mix the roasted cumin powder and close the lid of pressure cooker.
- Pressure cook for 3 to 4 whistles.
- Let the pressure release naturally. Open the lid.
- Serve the khichdi with brinjal fry and roasted papad.
