Khicede

Wash the rice and moong dal together under cold water until the water runs clear. Soak for 15 minutes, then drain.

Dry-roast the moong dal in a pan over medium heat for 3–4 minutes until lightly golden and fragrant. Set aside.

Heat ghee in a pressure cooker or heavy-bottomed pot over medium heat.

Add cumin seeds and bay leaves. Let them splutter for 30 seconds.

Add asafoetida and grated ginger. Stir for 30 seconds.

Add the green chillies, potato cubes, and cauliflower florets. Sauté for 2 minutes.

Add the drained rice and roasted moong dal. Stir to coat with the ghee and spices.

Add turmeric powder and salt. Mix well.

Add water (use about 4 cups for a soft, porridge-like consistency). Stir to combine.

If using a pressure cooker, cook on high heat for 2 whistles, then reduce heat and cook for 5 more minutes. Release pressure naturally.

If using a pot, bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes, stirring occasionally, until the rice and dal are completely soft and the mixture has a thick, porridge-like consistency.

Add green peas in the last 5 minutes of cooking. Stir well and adjust salt.

Finish with a generous drizzle of ghee and serve hot with papad and pickle.