Cauliflower And Capsicum Khichidi

          When it is cold outside, what is more inviting than a bowl of warm khichidi with some pickle on the side, very comforting indeed. I first tasted this at a Punjabi friend's place with some sliced onions on top, loved it. Usually it is made with rice and moong dal, slightly different from our pongal, but nowadays, I try to replace rice with something more healthy, so made it with cracked wheat. To make it a complete meal, I added some sauteed cauliflower and capsicum, try it, you'll like it, especially when you have the wonderful feeling that you have fed the family something healthy..

Need To Have

• Cracked Wheat - 1 + 1/2 cup
• Moong Dal - 3/4 cup
• Cauliflower - 1 small
• Green Pepper Or Capsicum - 1 big
• Onion - 1 big
• Tomato - 1 big
• Turmeric Powder - 1/4 teaspoon
• Chilli Powder - 1 teaspoon
• Roasted Cumin Powder - 1/2 teaspoon
• Cinnamon - 2" stick
• Cloves - 2
• Elaichi Or Cardamom - 2
• Cumin Seeds - 1 teaspoon
• Black Pepper - 2 teaspoons

Method
           Dry roast the moong dal, chop the onion and tomato, and cut the cauliflower and capsicum into big pieces. Heat oil and little ghee (for flavor) in a pressure pan, add the cinnamon, cloves, elaichi, cumin seeds and black pepper, once the spluttering stops, add the onion, saute till transparent, then add the tomatoes, keep mixing for few more mins, add the cracked wheat, dal and salt, add 6 to 7 cups of water, cook it till one whistle, reduce the heat to low, and cook for another 12 mins. In another pan, heat oil, add the cauliflower, capsicum, saute for sometime, add the turmeric, chilli powder, salt, cover and cook till done, add the cumin powder, mix well. Add this to the khichidi, mix it, serve with some curd and pickle.

Sending it to Spicy Treats for the Show me your Hits - Healthy Delights event.

Also sending it to Wit,Wok&Wisdom for the Love For Lentils event.

Note 
Do not make the cauliflower mushy, it should have the just cooked texture.