1/2 cup white rice
1/2 cup moong dal (yellow split gram)
1/4 onions chopped
1/2 tomatoes chopped (deseeded)
1/2 tsp carom seeds
1 small stick cardamom stick
1 green chilli (slit)
3/4th tsp turmeric powder
2 tbsp ghee or clarified butter
4 cups water (same cup measure as rice and lentil)
1 tsp salt
1. Wash lentil and rice in a pot. You can wash them separately or together. Keep it aside until you finish chopping.
2. Begin chopping the onion, tomatoes and slit the green chilli.
3. In a pressure cooker add ghee. Then add cinnamon stick. I like how the sweet hint of cinnamon blends in. Sauté for 20 seconds.
4. Then add chopped onion, sauté until it turns golden in colour and then add turmeric powder, carom seeds, slit green chilli and tomato.
5. Now, add the rice and lentil mix and sauté for about one minute. You may choose to ignore this step but this helps brings out the aroma of the rice and dal.
6. Add four cups of water, salt and stir the mix. Cover the pressure cooker with the lid. Cook on medium heat. I like a soupy consistency, so I pressure cook the khichdi for 4 whistles. However, if you want a grainy texture pressure cook for 3 whistles and for a finer grainy texture cook until 2 whistles.
7. Remove the lid of the cooker after the pressure is released completely. Put the khichdi in a serving bowl, drizzle with another tablespoon of ghee. Serve pickles, roasted papads (poppadams) along with the khichdi.
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