Khichdi (Indian Rice & Lentil Stew)

Ingredients

1/2 cup yellow lentil1/2 cup short grain rice (I used broken rice)1 tbsp oil1 tsp cumin seeds5 cloves2 cardamoms2 bay leaves1 medium onion (finely diced)1 tsp ginger (grated)1 tsp garlic (grated)1 fresh red or green chilli (thinly sliced)1 tsp turmeric powder1/2 tsp chilli powder1/2 tsp coriander powder1 large tomato (finely diced)1 tsp salt (to taste)1/2 tsp ground black pepper4 cups water1 cup potatoes (cut into 1 cm cubes)1/4 cup carrots (cut into 1 cm cubes)1 cup cauliflower (cut into 2 cm florets)1/4 cup peas

Steps

Wash rice & lentils well, soak in 2 cups of water for 1 hr.Heat oil in a pot on medium high, add cumin seeds, cloves, cardamom, bay leaves, stir for 30 secs & add onion.When onion has turned translucent, add ginger, garlic & green chilli, cook for 2 mins.Add turmeric, chilli & coriander powder, salt & pepper, saute for 1 min, add tomato & cook till it starts to break down.Drain all the water from the rice & lentils, add into the pot, stir for 2 mins.Add water, stir, put on the lid & bring to a boil.Add potato & cook for 10 mins.Add cauliflower & carrot, cook for 5 mins.By then, rice & lentil should have broken down & look slightly creamy.Continue cooking until it has reached desired consistency.Add peas, cook for 2 mins & taste to adjust seasoning.Serve hot with chutney, yoghurt, toasted cashews & chopped herb of choice.