Masala Khichdi Recipe

• 2 cups Rice
• ¾ cups Husked Green Beans
• ¾ cups Husked Egyptian Lentils
• 3 Onions (sliced)
• 2 inch piece of Cinnamon
• 6 Cloves
• 4 Cardamoms
• Salt (to taste)
• 2 tbsp Butter
• 2 tbsp Ghee
  
  For Ground Masala:
• 4 Green Chilies
• 2 tbsp Coriander Leaves
• 1 tbsp Mint
• 3 inch piece of Ginger
• 1 Garlic Clove
• 1 tsp Turmeric Powder
• 2 tsp Chilly Powder
• 2 tsp Cumin Seeds
• 2 tbsp Coriander Seeds
• 2 tsp Fenugreek Seeds

• Soak rice, beans, and lentils in water for 20 minutes.
• Combine all the ingredients of ground masala and grind them into a fine paste.
• Heat ghee in a pan and fry onions, cinnamon, cloves, cardamoms, and salt, until onions turn brown.
• Pour ½ cup water and cook until the onions are soggy and dry.
• Stir in grounded paste and cook for 4 minutes.
• Add rice, beans, and lentils. Stir and cook for another 3-4 minutes.
• Pour water and bring to a boil. Cook half covered on low flame until holes emerge on the top.
• Sprinkle butter.
• Serve hot with bafena and papads.