|Rice||2 Cup (32 tbs)|
|Husked green beans||1⁄2 Cup (8 tbs) (Moong)|
|Husked egyptian lentils||1⁄2 Cup (8 tbs) (Masoor)|
|Husked pigeon peas||1⁄2 Cup (8 tbs) (Arhar)|
|Husked gram||1⁄2 Cup (8 tbs) (Chana)|
|Onions||3 , sliced|
|Sali wafers/Fine potato julienne||200 Gram|
|Savoury meat||4 Cup (64 tbs) (Kharu Gosht Cooked For 8 People)|
|Carrots||2 Medium, peeled and cubed|
|French beans||10 , trimmed and cut into 2 inch pieces|
|Green peas||1 Cup (16 tbs), shelled|
|Capsicums||2 , cut into cubes, with seeds and pith removed|
|Turnips||2 , peeled and cubed|
|Cauliflower||150 Gram, cut into flowerettes|
|Aubergines||2 Medium, cubed (Long Variety)|
|For grinding together:|
|Green chillies||4 , seeded|
|Coriander leaves||2 Tablespoon|
|Ginger piece||3 Inch|
|Garlic pods||1 1⁄2|
|Turmeric powder||1 Teaspoon|
|Chilli powder||3 Teaspoon|
|Cumin seeds||3 Teaspoon|
Wash rice and all dais separately.
Half boil pigeon peas and gram.
Soak rice and remaining dais for twenty minutes.
Heat ghee in a pan and fry onions and whole spices till onions are brown.
Add half a cup water and simmer till onions are mushy and water has evaporated.
Add ground spices and saute for 2-3 minutes.
Add dais and rice, saute for 3-4 minutes more.
Add hot water to cover by one inch.
Bring to boil and simmer for 3-4 minutes.
Simmer on low heat, with pan half covered.
Cook till holes appear in the surface.
Check khichdi to see if it is done, toss with a fork, adding a little more water, if required.
Cook covered till done.
Mix meat with khichdi and serve, or place khichdi on a platter and spoon meat over it.
Strew sali (potato julienne) over dish and serve.
This is a meal in itself and quite delicious.
A light egg dish could preceed it and a fruity dessert to complete the meal.