BADSHAHI KHICHDI

Preparation Time : 10 mins.
Cooking Time : 30 mins.
Serves 4

For the rice
1 cup rice
1/2 cup toovar (arhar) dal
2 cloves
1 stick cinnamon
a pinch asafoetida (hing)
1/4 teaspoon turmeric powder (haldi)
2 tablespoons ghee
salt to taste

For the potato vegetables
4 medium sized potatoes, boiled, peeled and diced
1 teaspoon ginger-green chilli paste
1 teaspoon mustard seeds (rai)
2 onions, sliced
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1 teaspoon coriander powder
3 tablespoons fresh curds
2 tablespoons ghee
salt to taste

For the tempered curds
1 cup fresh curds
1 teaspoon mustard seeds (rai)
4 to 6 curry leaves
1 teaspoon ghee
salt to taste

For the garnish
2 tablespoons chopped coriander

For the rice
1. Clean, wash and soak the rice and toovar dal for about 30 minutes. Drain and keep aside.
2. Heat the ghee in a pressure cooker, add the cloves and cinnamon and stir fry for half a minute. Then add the asafoetida and turmeric powder.
3. Add the rice, toovar dal, salt and 4 cups of hot water and pressure cool till the rice is slightly over-cooked. Keep aside.

For the potato vegetable
1. Heat the ghee in a pan and add the mustard seeds to it. When they crackle, add the onions and fry for some time till they turn translucent.
2. Add the ginger-green chilli paste, turmeric powder, chilli powder and coriander powder and saute for 1 to 2 minutes.
3. Add the potatoes and salt and saute for some more time.
4. Add the curds, mix well and keep aside.

For the tempered curds
1. Whisk the curds with salt and keep aside.
2. Heat the ghee in a small pan and add the mustard seeds to it.
3. When they crackle, add the curry leaves and pour over the curds. Mix well.

How to proceed
1. Place the potato vegetable at the bottom of a serving dish.
2. Top with a layer of the rice over it.
3. Pour the curds on top and garnish with the chopped coriander.
4. Serve hot.