Gharwali dal khichdi (India)

Wash and soak the rice in water for 2 hours.

In a non-stick pan, roast 1 teaspoon of cumin seeds, coriander seeds, black peppercorns, and cloves.

In the same pan, roast the black sesame seeds until they start to pop.

For the spice paste: blend and mix the roasted spices together with the sesame seeds. Add the chopped green chili, ginger, and garlic. Grind until a smooth paste is obtained.

Heat the ghee in a pressure cooker.

Add ½ teaspoon of cumin seeds and the asafoetida.

Now add the soaked and drained rice, mix well.

Season with salt, add turmeric, the spice paste, and 3 cups of water.

Cover and cook for 10 minutes.

Add the delicate carrot and pumpkin soup and continue cooking for another 5 minutes.

Sprinkle with crumbled turmeric and pepper legume flour triangles.

Serve hot with papadum or other Indian bread, chutney, and curd.