ISCON TEMPLE KICHRI

 INGREDIENTS

1. 
   Rice                     1/2 cup
2. Bengal gram        1/4 cup
3. Split green gram  1/4 cup
   
4. Water                    6 cups
5. Carrot                   1 cup
6. French beans        1 cup
7. Potato                   1 cup
8. Pumpkin               1 cup
9. Salt                        4 tsp
10. Chilly powder       3 tsp
11. Turmeric               1 tsp
12. Coriander powder  1 tbsp
13. Garam masala        1 tsp
14. Star anise               1 
15. Bay leaf                 2 small
16. Cinn;amon              2" 
17. Coriander leaves    for garnishing

FOR SEASONING:-

1. Oil                        2 tbsps
2. Mustard seeds      1/2 tsp
3. Cumin seeds        1/2 tsp
4. Fennel seeds        1/2 tsp
5. Curry leaves         little
6. Red chillies          3 nos
7. Cinnamon            2"
8. Hing                     a pinch

METHOD:-

• Wash rice and both dhals, cut vegetables and coriander leaves.
• In a pressure cooker boil water and add rice and dhal.
• Add chilly powder, coriander powder, turmeric, garam masla, bay leaves, star anise and cinnamon.
• Cook for 3 whistles, let the pressure down by itself.
• Steam boil the vegetables for 15 minutes.
• Open the lid and add the boiled vegetables and cook on slow fire.
• Heat oil in a pan add mustard, cumin, fennel seeds, cinnamon and splutter.
• Add hing, curry leaves, chillies fry and pour over the rice.
• Cook for 2 minutes and garnish with coriander leaves.
• Serve with chutney or cucumber raita.