Lentil And Bulgur Khichdi (Combo With Vegetables)

• 1 cup yellow split peas (lentil)
• 3/4 cup Bulgar wheat
• 1 cup potato (diced)
• 1 cup green peas
• 1 cup cauliflower floret
• 1 cup onion, diced
• 1 tablespoon ginger and green chili paste
• 1/2 teaspoon peppercorn
• 1/2 teaspoon turmeric powder
• 1 teaspoon chili powder
• salt
• for the tempering
• 1 cinnamon stick
• 3 cloves
• 1 teaspoon cumin seed (jeera)
• 1/4 teaspoon asafoetida powder (hing)
• 3 tablespoons vegetable oil (ghee) or 3 tablespoons clarified butter (ghee)

1. Wash and soak the bulgur and mung dal for at least 15 minutes. Drain and keep aside.
2. Heat ghee and temper with the cinnamon, cloves, cumin and hing and cook till the cumin browns slightly (5-6 seconds). Add the dal and bulgur and vegetables and other ingredients and stir for 4-5 mins on a medium flame.
3. Add hot water (4-5 cups) and pressure cook for 3-4 whistles. Open the cooker after steam escapes. Stir well and serve hot with papad and pickle.

peas, bulgar wheat, potato, green peas, cauliflower floret, onion, ginger, peppercorn, turmeric powder, chili powder, salt, tempering, cinnamon, cloves, cumin, asafoetida powder, vegetable oil

Taken from www.food.com/recipe/lentil-and-bulgur-khichdi-combo-with-vegetables-82541 (may not work)