Fry 5 seeds, red chilies, and bay leaves in a hot oil. Add asafetida and turmeric powder. Add ginger and Serrano pepper paste.
Add mung beans until brown on medium flame. Add water and salt, and bring to a boiling point on a high flame. On a medium flame, cook until the beans are broken.
Add the diced potatoes and cauliflower florets.
Add rice and bring to a boiling point. Reduce to a medium and cook until rice is fully cooked and mixed well.
Garnish with chopped coriander leaves.
You can fry the potatoes and cauliflowers separately and add them as directed. This will augment the taste of the khichadi.
You can use many other kinds of vegetables to increase the nutrition value of the khichadi. Red bell peppers, green bell peppers, zucchinis, spinach, etc. can be added as per your taste.
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