|Moong dal||1 Cup (16 tbs)|
|Bulgur wheat||3⁄4 Cup (12 tbs) (Dalia)|
|Diced potatoes||1⁄2 Cup (8 tbs)|
|Green peas||1 Cup (16 tbs)|
|Cauliflower florets||1 Cup (16 tbs)|
|Diced onions||1 Cup (16 tbs)|
|Ginger green chili paste||1 Tablespoon|
|Whole peppercorns||1⁄2 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon (Haldi)|
|Chili powder||1 Teaspoon|
|Cinnamon stick||1 (Dalchini)|
|Cumin seeds||1 Teaspoon (Jeera)|
|Asafoetida||1⁄2 Teaspoon (Hing)|
Wash and soak moong dal and dalia for at least 15 minutes.
Drain and keep aside.
Bring 4 cups of water to a boil and keep aside.
To prepare the tempering, heat oil in a pressure cooker, add cinnamon, cloves, cumin seeds and asafoetida and stir for 30 seconds.
Add moong dal and dalia together with all the other ingredients and stir for 4 to 5 minutes.
Add hot water and pressure cook for 3 to 4 whistles.
Allow steam to escape and open the pressure cooker.
Stir the khichdi vigorously, adding a little hot water if required so that moong dal and dalia mix well.
Serve hot with raita or low-fat curd.