Name: Mughlai Vegetable Khichdi
Prep time: 20 min
Cook time: 40 min
Total time: 90 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 1 cup Basmati Rice (Washed and soaked for 30 minutes); 0.5 cup Moong Dal (Yellow split lentils, washed and soaked with rice); 3 tbsp Ghee; 1 tsp Cumin Seeds; 1 pcs Bay Leaf; 1 inch Cinnamon Stick; 3 pcs Green Cardamom (Slightly crushed); 4 pcs Cloves; 1 pcs Onion (Medium, thinly sliced); 2 tsp Ginger Garlic Paste; 2 pcs Green Chili (Slit lengthwise); 2 pcs Tomatoes (Medium, finely chopped); 1.5 cup Mixed Vegetables (Carrots, peas, beans, cauliflower florets); 0.5 tsp Turmeric Powder; 0.75 tsp Red Chili Powder (Adjust to taste); 1 tsp Coriander Powder; 0.25 cup Curd (Whisked well until smooth); 12 pcs Cashews (Soaked and ground to a paste with 2-3 tbsp water); 4 cup Water (Use hot water for best results); 1.5 tsp Salt (Adjust to taste); 3 tbsp Fresh Cream; 1 tsp Garam Masala; 0.25 cup Fried Onions (For garnish); 2 tbsp Coriander Leaves (Chopped, for garnish)