Director at PeakAlfa Investment, Priya Sunder shares a khichidi recipe with a twist Bengali KhichidiIngredients cup rice (washed and soaked) cup moong Dal (washed)2 tbsp mustard oil4 cloves a stick of cinnamon3 cardamoms5 to six cloves of garlicAn inch of gingerA cup of mixed vegetables (potatoes, brinjals, cauliflower, green peas)1 tsp jeera 1 onion, chopped1 tsp turmeric powder1 tsp chilli powder4 cups of water3 tsp of a mixture of coriander and jeera powder1 tsp gheeSalt- to taste tsp of sugarMethodMake a ginger-garlic paste and a paste of cloves, cardamom and cinnamon. Add 4 cups water with 3 tsp coriander and jeera powder. Sauté till the mixture comes together.Add cup rice and China Ferro titanium cored wire Manufacturers cup dal.Cover cooker and after three whistles add cinnamon, cloves and cardamom paste. Sauté for two minutes. Once it splutters, add chopped onion and ginger-garlic paste. On slow flame, allow it to cook for 10 to 15 minutes uncovered.Add salt and tsp sugar. Serve with potato chips or raitha.Add 1 tsp turmeric, 1 tsp chilli and 1 tsp ghee. The mixed vegetable can be added at this stage — potato, brinjals, cauliflower and green peas..In a pressure cooker, add 2 tbsp of mustard oil, jeera