Ingredients

• 1 cup Rice
• 1 cup Moong dal (or a mix of moong and toor dal)
• 1 Onion, chopped (optional)
• 1 Tomato, chopped
• 1 tsp Ginger-garlic paste
• 1/2 tsp Turmeric powder
• 1 tsp Cumin seeds
• A pinch of Asafoetida (hing)
• 2 tbsp Ghee
• Salt to taste
• 4-5 cups Water

Instructions

1. Wash the rice and dal together thoroughly. Soak for 30 minutes.
2. Heat ghee in a pressure cooker. Add cumin seeds and asafoetida.
3. When the seeds splutter, add the chopped onion and sauté until translucent.
4. Add ginger-garlic paste and cook for a minute until fragrant.
5. Add the chopped tomatoes and cook until soft.
6. Add the turmeric powder and salt. Mix well.
7. Drain the soaked rice and dal and add it to the cooker. Sauté for 2 minutes.
8. Add 4-5 cups of water and stir well.
9. Close the pressure cooker and cook for 4-5 whistles on a medium flame.
10. Let the pressure release naturally. Open the cooker and mix the khichdi well. It should have a soft, porridge-like consistency.
11. Serve hot with a dollop of ghee, yogurt, and papad.