Ingredients
1. Basmati rice (1c)
2. cloves (3 to 4)
3. gatta pieces (1/2c)
4. cashew (1tbsp)
5. bay leaves (2)
6. curry leaves (1stalk)
7. cinnamon stick (1inch)
8. boiled peas (1/4c)
9. cardamom (2)
10. red chilli powder (1tsp)
11. curry leaves (1stalk)
12. ghee (1tbsp)
13. juice of (1lemon)
14. dhania powder (1/2tsp)
15. garam masala (1/2tsp)
16. currants (1tbsp optional)
17. jeera seeds (1tbsp)
18. salt (to taste)
19. mustard seeds (1tbsp)

For Gattas:-
1. Gram flour (1/2c)
2. chilli powder (1tsp)
3. oregano seeds (1/4tsp)
4. oil (1/2tbsp)
5. salt (to taste)
6. water (1tsp)

Method of preparation:-
1. For Gattas:- Take a bowl, add gram flour, oregano seeds, oil, salt and chilli powder in it. Add 1 tablespoon of water and mix it to make hard dough.

2. Make small balls of dough and then roll them in the shape of fingers. Boil these gattas in water for half an hour. Drain them, keep them to cool and then chop. Keep them aside.

3. For rice:- Take a pan, place it over heat and then boil rice in plenty of water in the pan. Take a kadai, heat ghee in it and add jeera, cloves, bay leaves, mustard seeds, curry leaves, cinnamon and cardamom in it. Add peas and gattas in it.

4. Add salt, masalas, and lemon juice in it. Fry it until the ghee gets separate. Now add rice in it and mix them slowly. Heat them in oven and decorate with coriander. Serve the khichdi hot with curd.