Ankurit beejon ki khichdi (mixed spicy rice with sprouts)

Ingredients

• Hara Matar (Dry Green Peas) - 1/4 cup, washed, soaked and sprouted
• Peela Matar (Dry Yellow Peas) - 1/4 cup, washed, soaked and sprouted
• Kala Chana (Black Chick Peas) - 1/4 cup, washed, soaked and sprouted
• Lobia Dal (Black Eyed Peas) - 1/4 cup, washed, soaked and sprouted
• Hara Moong (Whole Green Moong) - 1/4 cup, washed, soaked and sprouted
• Rice - 1.5 cups, washed and drained
• Onion - 1 cup
• Tomato - 1 cup
• Adrakh (Ginger) - 1 inch piece, grated
• Oil - 1 tablespoon
• Ghee - 1-2 tablespoon, per your liking
• Water - 8 cups

Masala Powders:

• Lal Mirch (Red Chili) Powder - 1 teaspoon
• Haldi (Turmeric Powder) - 1 teaspoon
• Dhaniya (Coriander) Powder  - 1 teaspoon
• Jeera (Cumin) Powder - 1 teaspoon
• Garam Masala - 1/2 teaspoon
• Salt - as per taste
• Whole Masalas
• Laung (Clove) - 4-5
• Dalchini (Cinnamon) - 1 inch piece
• Badi Ilaichi (Black Cardamom) - 2
• Tej Patta (Dry Bay Leaves) - 2
• Paanch Fodan (mix of 5 seeds) - 1 teaspoon(it is a mix of saunf, jeera, kala jeera, methi and rai)

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Preparation

• Take a cooker on stove and add oil to it. Add paanch fodan, all whole masalas and let the seeds splutter and a nice aroma come from it.
• Add onion, ginger and let them fry till onion is translucent. Add all masala powders and let it fry for a minute.
• Add tomatoes and fry for another 2 minutes. Add all sprouts and rice, mix and fry for another 2 minutes.
• Add water and let it cook for about 20 minutes. (change the time based on how you like the consistency of your khichdi/rice).
  
• Remove the lid off, add ghee, mix well and cover the lid for 5 minutes. before serving it.