Khichidi

Ingredients

• Rice - ½ cup
• Split green moong dal- ½ cup
• Ghee - 2 Tbsp (plus ½ tsp for serving)
• Cumin seeds (Jeera) - 1 Tsp
• Hing powder - Pinch
• Turmeric powder (haldi) - ¼ tsp
• Salt
• Water - 6 cups

Serves - Approx 3 people

Procedure

• Wash and soak the rice and split green moong dal together for about 30 minutes. Drain the water before cooking.
• Heat 2 tablespoons of ghee in a pressure cooker.
• Add 1 teaspoon of cumin seeds (jeera), a pinch of hing (asafoetida).
• Add the soaked and drained rice and dal mixture to the cooker.
• Sauté for 3–4 minutes on medium heat, stirring occasionally.
• Add turmeric powder and salt to taste.
• Pour in 6 cups of water and stir well.
• Close the lid and pressure cook for 2–3 whistles on medium heat.
• Let the pressure release naturally.
• Before serving, drizzle ½ teaspoon of ghee on top of each serving for added flavor.