Ingredients
Rice, washed and soaked for 30 minutes (1c), channa dal, washed and soaked for 30 minutes (1tbsp), Masoor dal, washed and soaked for 30 minutes (1c), cumin seeds (1/2tsp), cinnamon stick (1 inch), bay leaf 91), peeled tiny onions (10 to 12), green cardamom (3), cloves (3), grated ginger (1tsp), shelled peas (1/2c), washed and clean baby potatoes (10 to 12),diced carrot (1), grated garlic (1tsp), turmeric powder (1/2tsp), finely chopped green chilies (3 to 4), water (5c), salt (to taste), ghee (4tbsp), garam masala powder (1/2tsp), chopped coriander leaves (for garnish), chutney and curd (to serve).

Method Of Preparation:-
Take colander, drain the soaked rice and dals in it and keep them aside. Take cloves, cinnamon and cardamom spices, crush them. Take large and heavy frying pan, place it over heat. Heat 3 tablespoon of ghee in it. Fry bay leaf, cumin seeds and crushed spices in it and then add garlic, ginger and chilies in it and fry them by stirring for a minute. Then fry onions and baby potatoes in it for about 2 minutes by stirring them. Add peas, carrots, salt and garam masala and turmeric powder in it. Now add rice and dals. Fry for one minute and then add water in it. Keep it to boil, then cover the pan and keep it to simmer until the rice gets cooked. When the rice gets cooked then mix ghee in it and sprinkle the coriander leaves on it. Now Bangla khichdi gets ready. Serve it hot with curd and chutney.