Ingredients

• 1 cup - rice basmati
• 1/4 cup - boiled peas
• 2 bay leaves, 3-4 cloves, 1" stick cinnamon
• 2 cardamons, 1 stalk curry leaves
• 1 tsp - red chilli powder
• 1/2 tsp - garam masala
• 1/2 tsp - dhania powder
• 1/4 tsp - turmeric
• salt to taste
• juice of 1 lemon
• 1 tbsp - cashews
• 1 tbsp - currants (optional)
• 2 tbsp - ghee (or oil)
• 1/2 cup - ghatta pieces
• 1 tbsp - each jeera and mustard seeds
• For Ghattas
• 1/2 cup - gram flour
• 1/2 tbsp - oil
• Chilli powder, salt to taste
• 1/4 tsp - oregano seeds

How to Make Ram Khichdi

• Mix flour, oil, chilli powder, salt and oregano seeds, add 1 tbsp water.
• Make a hard dough. Break off a piece and roll into shape and size of a finger.
• Put plenty of water to boil. Submerge ghattas (the rolls) and boil till done. (About 1/2 hour)
• Drain, cool and chop into round 1.5 cm. long. Keep aside.
• Method for Rice
• Boil rice in plenty of water. Each grain should be separate.
• Heat ghee in kadai (pan). Add mustard seeds, jeera, cashews, bay leaves, cloves, cinnamon, cardamons and curry leaves.
• Add ghattas and peas.
• Add masalas, lemon juice and salt.
• Stir fry till ghee separates. Add to the rice.
• Mix slowly and well. Heat either in warmer, heavy skillet, oven or cooker.
• Garnish with coriander.
• Serve hot with curd.