Achaari Khichdi

PREPARATION

1. In a bowl, add 50 grams split mung beans, 50 grams red lentils, 150 grams rice, 300 milliliters water and soak for 30 minutes.
2. Take a pressure cooker, add the soaked lentils and rice in it, add 1.2 litres water, 2 teaspoons ghee, 1/2 teaspoon salt, 1/4 teaspoon turmeric and cover it with lid.
3. Cook until you hear 2 whistles.
4. Open the lid and remove it from heat.
5. Heat 1 tablespoon ghee in a heavy skillet, add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1/2 teaspoon nigella seeds, 1 teaspoon ginger, 1 teaspoon garlic, 1/2 teaspoon green chili and stir for 2 - 3 minutes.
6. Then, add 140 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 100 grams carrots, 60 grams green peas and mix it well.
8. Cook for 8 - 10 minutes on medium heat.
9. Add 1/4 teaspoon turmeric, 1/2 salt, 1 teaspoon red chili and mix it well.
10. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
11. Open the lid and give it a nice stir.
12. Add 35 grams mango pickle masala and mix it well.
13. Now, add the cooked lentils and rice in it and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Remove it from heat.
16. Serve hot.