Tri-lentils Khichdi with Bell Pepper Raita

Khichdi
Ingredients:
2 cups rice (Basmati or sona masuri)
1/3 cup bengal gram
1/3 cup split green gram
1/3 cup split pigeon peas
2-3 cardamoms
4 cloves
5-6 peppercorns
1 small onion finely chopped
1"  ginger finely chopped

3-4 green chilies slit
Salt to taste
1/2 tsp turmeric powder
cilantro for garnish
Tempering:
Oil
1 tsp mustard seeds
1/2 tsp cumin seeds
Few curry leaves
Soak the rice and lentils in water for 15 mins and wash and strain the water and keep aside.Crush the cardamoms, peppercorns and cloves and keep aside.
Heat 4 tbsp oil in a pressure cooker.Add mustard seeds when it splutter add cumin seeds and curry leaves. add chopped onion and saute for a min. add green chilies and ginger saute until the onion turn to light golden.
Now, add the crushed spices and turmeric powder and saute it for a min.
Add rice and 6-7 cups of water (depending upon how mashy and soft you want) and season with salt.
Cover the pressure cooker lid and put its weight and cook in medium flame for 10-12 mins or until its done.

Bell Pepper Raita
Ingredients:
1 1/2 cups yogurt beaten
2 small green bell pepper finely chopped
salt to taste
Cilantro for garnish
Tempering:
2 tsp Oil
1/2 tsp mustard
1 red chilies
1/4 tsp asafoetida powder
In a bowl beat the yogurt add salt and temper it and keep aside.
Heat a oil in a small sauce pan and fry the bell pepper until light golden and soft. Let it cool before adding to yogurt mix. lastly garnish with finely chopped cilantro.