Khicuri(Hotchpotch)..

Ingredients:

Mung daal 11/2 cups
Rice 1 cup
Ghee
Whole cardamoms
Cloves and cinnamon sticks
Bay leaves
Whole cumin seeds
Turmeric
Green chili
Pepper
Cumin [jeera]
Ginger
Two medium size potatoes peeled and cut in fourth
Few florets of cauliflower [optional]
Peas [opt.]
Whole green peppers
Oil
Salt and sugar to taste

Procedure:

Fry the vegetables in oil and keep aside. Wash and drain the daal and rice separately. Now in a heavy bottomed pot heat the ghee, add the whole cumin seeds, the cloves, cardamoms and cinnamon sticks, the bay leaves and then after a few seconds add the daal to it. Saute the daal til it looks golden brown and starts emitting a nice fried smell. Add the rice, saute for a couple of minutes, then add water about 3 times the volume of the rice-daal mixture [you will need to add more water later on]. At first you need to cover the pot to make the khichuri come to a boil, then when it starts to boil uncover it and keep it uncovered, adjust the heat and stir frequently so as to not let it stick at the bottom. When the daal/rice seem to be half-done, add the vegetables, the green peppers, the spices and salt and sugar. Mix them well into the rice-daal mixture and let it cook for about 1/2 hour more or until the khichuri looks and smells done, you will have to stir constantly at this time or the khichuri will burn, also add more water as needed. Serve the khichuRi with melted ghee or butter on top.