Khichdi Buddha Bowl

Ingredients

• 1 cup brown Basmati rice, washed, soaked for 30 minutes and drained
• ½ cup split skinless green gram (dhuli moong dal), washed, soaked for 30 minutes and
• drained
• 2 tablespoons ghee
• ½ teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ¼ teaspoon asafoetida (hing)
• 1 tablespoon chopped garlic
• ½ tablespoon chopped ginger
• 2 green chillies, chopped
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• Salt to taste
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• Kachumber to serve
• Fried mini papads to serve
• Raita
• 1 cup yogurt
• 1½ teaspoons fried garlic
• 1 teaspoon garlic paste 
• Salt to taste
• 1 teaspoon chopped fresh coriander leaves

Method

1. Heat ghee in a pressure cooker, add mustard seeds and when they begin to splutter add cumin seeds, asafoetida, garlic, ginger and green chillies, mix and saute for 1 minute.
2. Add onion, mix well and saute till translucent.
3. Add tomato and salt and mix well and saute till soft and pulpy.
4. Add coriander powder, cumin powder, red chilli powder and turmeric powder, mix well and saute for 1 minute.   
5. Add brown Basmati rice and split skinless green gram and mix well. Add 4-5 cups water, mix, cover and cook under pressure, on medium heat, till 5-6 whistles are given out. 
6. To make raita, take yogurt in a bowl, add fried garlic, garlic paste, salt and coriander leaves and mix well. 
7. Open the cooker once the pressure has reduced completely.
8. Transfer the khichdi into serving bowls. Add a portion of the raita on one side, add a portion of kachumber, place a few papads on the other side, garnish with coriander sprig and serve hot.