Ingredients

• 2 tbsp - oil
• 3 cloves
• 3 black cardamoms
• 2 1 inch cinnamon sticks
• 3 cardamom pods, opened
• 1 tsp - whole cumin seeds
• 2 tsp - crushed garlic
• 85 gms - peeled, chopped tomatoes
• 1 small aubergine, cut into 2.5 cm cubes
• 2 medium sized potatoes, peeled and quartered
• 85 gms - split moong beans
• 150 gms - rice
• 250 ml - water (more if required)
• 1 tsp - salt (or to taste)
• 50 gms - butter or margarine

How to Make Ringra khichri

• Heat oil and add all the whole spices and onion; fry until the onion is translucent.
• Add the garlic, fry for 2 mins, and then add the rest of the ingredients, except the butter.
• Stir, cover and simmer for 40 mins.
• Keep checking to ensure the mixture is not drying up, and, if necessary, add drops of water to aid the cooking and keep it moist.
• Ten minutes before serving, add the butter in small blobs.