Dalia / Broken Wheat - 1 cup
Moong Dal (Yellow lentils)- 1/2 cup
Masoor Dal(Red lentils) - 1/2 cup
Olive Oil - 1 tbsp
Cardamom - 4
Cinnamon - 2
Cloves - 6
Bayleaf - 1
Onion - 1/2, chopped
Ginger - 1 inch, grated
Garlic - 2 pods, grated
Cumin seeds - 1/2 tsp
Green Chillies - 4, chopped finely
Turmeric - a pinch
Roasted cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Red Chilli powder - 1/2 tsp
Frozen green peas - 1/2 cup
Dry roast the dalia in an iron skillet for 5 minutes. Keep aside. Wash the lentils and drain well. Mix them together and dry roast them in the skillet till the moong dal changes color slightly and you get aroma of the roasted dals.
Heat oil and temper with cumin seeds, cardamom, cloves, cinnamon, bayleaf and chopped green chillies. Add the chopped onion and fry till transparent.
Then add the grated ginger and garlic and fry for a couple of minutes more.
Now mix the dalia and the lentils along with turmeric, red chilli, cumin and coriander powder. Add salt. Mix the frozen peas and 6 cups of water. Cook in a pressure cooker for 5 whistles after full pressure is reached or alternatively, pour the entire mixture in a rice cooker pan. Put 4 cups of water in the rice cooker insert, lower the pan in the insert and cook till done.
The khichdi should have a little liquid in it and should not be too dry. Serve with roasted papad and alu bhaja (stir fried potatoes).