Instructions

For rai potato, in frying pan roast mustard seeds and cumin seeds for a minute then add oil and fry one minute.

Add salt, turmeric, coriander powder, cumin powder, blended green chilies, ginger paste and garlic paste. Sauté for one minute.

Stir in potatoes; make sure all potatoes are coated with masala. Add a splash of water and allow boiling. When start boiling, low the heat and simmer until done. Set aside.

For the Kichri, heat oil and butter in a heavy bottom pan. Add the cinnamon stick, cumin seeds, green cardamoms, cloves, black peppercorns and bay leaf. Fry for 1 minute, and then add the chopped onion. Fry until golden brown. Add water, salt, turmeric and bring to boil.

When starts boiling; drain rice and lentil and add in water and cook until rice ¾ done. Then low the heat and simmer for 10 minutes. Serve.

For kari, make green chutney by blending fresh coriander, green chilies, garlic, cumin, coconut and peanut butter.

Heat up a deep bottom pan, add fenugreek seeds and cumin seeds and fry for one minute.

Add butter, when it melts add green chutney, sizzle for 1 minute.

Pour in yogurt and water mixture along salt and turmeric. Bring to the boil, and keep stirring.

Pour gram flour paste passing through a sieve followed by curry leaves. Bring to boil then reduce heat and simmer for 15 minutes.

Serve the Kari Kitchri with the Rai Potatoes and pickles, salad, chutneys and poppadoms.