Handi Khichadi

The handi has a wonderful way of condensing evaporated water and pushing it back into the vessel, making it possible to cook with very little water, and minimizing nutrient loss. What is more, this handy utensil also retains the aromas and flavours of spices to the fullest. Here is a traditional handi khichdi, made with rice and loads of veggies. You will love it so much that you will want to repeat this authentic recipe as often as possible!
Add your private note Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 4 servings
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Ingredients

3/4 cup rice (chawal) , soaked and drained
1/4 cup finely chopped coriander (dhania)
1/4 cup finely chopped onions
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp ginger-green chilli paste
1 tsp garlic (lehsun) paste
1/2 cup potato cubes
1/4 cup fresh green peas
1/2 cup cauliflower florets
2 tbsp oil
2 cardamoms
50 cinnamon (dalchini)
salt to taste

For Serving buttermilk
papad

Method

1. Combine the coriander, onions, coriander- cumin seeds powder, turmeric powder, chilli powder, ginger-green chilli paste, garlic paste and salt in a bowl and mix well.
2. Add the potatoes, green peas, cauliflower, oil, rice, cardamom and cinnamon and mix well.
3. Put this mixture into a handi, add 1½ cups of hot water and mix well.
4. Cover and cook on a medium flame for 25 to 30 minutes, while stirring occasionally.
5. Serve hot with buttermilk and papad.