Vegetable khichuri with pomegranate leaves

Ingredients

• 480 ml of rice, either basmati or short-grain
• 120 ml of mung dal
• 120 ml of masoor lentils
• 240 ml of grenadier leaves (young, washed, and chopped leaves)
• 720 ml of vegetables (carrot, potato, pumpkin, or green peas)
• 240 ml of chopped onion
• 2 tablespoons of ginger paste
• 2 tablespoons of garlic paste
• 9-10 green, slightly damaged chili peppers
• oil and ghee
• 1 teaspoon of garam masala powder
• Turmeric
• salt
• Cumin

Combine the rice and lentils, rinse them thoroughly, and drain well.

Heat the oil in a wok and lightly brown the vegetables with a little salt and turmeric.

In a separate pan, sauté the onion over low heat. Once it is golden brown, add the ginger and garlic paste, turmeric, cumin, and a little water, then cook the spices until fragrant.

Once the spices have been cooked, add the drained rice and lentil mixture.

Brown for a few minutes.

Pour 3 cups of rice and lentils, add 7.5 cups of water (approximately 1.8 liters).

Add the cooked vegetables.

Add the salt and green chili flakes, cover, and cook over medium heat.

Once the water has been absorbed and the rice and lentils are partially cooked, continue to cook covered over very low heat.

Once the khichdi is almost ready, add the chopped pomegranate leaves and ghee, stir well, and cover for 5 minutes.

The leaves cook in the heat of the khichuri, releasing their fragrance.

Serve immediately after cooking, while still hot.