Vegetable Kichadi

You will need: 

Rice (Optional: mix regular and Basmati Rice) - 1 Cup
Tur Dal - 1/8 Cup
Moong Dal -1/8 Cup
Moong Sprouts - 1 tbsp
Mixed Vegetables - 1 Cup (Diced Beans, Carrot, Potato, Cauliflower, Green Peas, etc)
Cashew - Optional 
Oil - 3 tbsp
Ghee - 1 tbsp (Optional) 
Cumin - 2 tsp
Turmeric - 1/2 tsp
Salt - 1 tsp (or to taste)
Water - 5 Cups
Seasoning:
Green Chilli - 2 (slit)
Pepper - 8 -10 corns
Cumin Powder - 1 tsp
Asafoetida - 1 tsp

Curry Leaves - 5 - 10 leaves
 

Soak Rice, all dals, sprouts for about 20 mins. Drain all water after 20 mins.
In the meanwhile, Heat a deep pan/ pot/ pressure cooker.
Add 1tbsp of oil.
Saute all vegetables for about 10 mins and remove the vegetables on to a different plate.
In the same pan/pot add the remaining oil.
Add Cumin seeds and let it splutter. Add cashew and let it roast.
Add the mixture of rice and dals. Roast this for 5 - 8 mins.
Add water and salt. 
Bring it to a boil.
Add the sauteed vegetables. Close the lid.
Let this cook for 20 mins.

Add Seasoning: 
Heat ghee in a small seasoning pan.
Add Slit green chillies and black pepper corns.
Add Cumin powder, and asafoetida and then the curry leaves.

Serve this hot with Curd Raitha.