Khichdi

• •1 cup Basmati Rice (rinsed)
• •1 cup Lentils (you can use any dal of your choice) (rinsed and soaked)
• •2 tbsp Ghee or Vegetable Oil
• •1 tsp Cumin Seeds
• •1 tsp Asafoetida (Hing)
• •1 tsp Turmeric Powder(optional)
• •4 cup Water
• •to taste Salt
• •2 tbsp Fresh Coriander (chopped, for garnish)

Instructions

1. 1

   Wash the rice and lentils well with water and keep them aside.

2. 2

   Heat ghee in a pressure cooker over medium flame.

3. 3

   Add a pinch of hing and cumin seeds. Let them crackle for a few seconds.

4. 4

   If using onion, add it now and sauté for a minute. In many homes, onion is skipped in khichdi for a simpler taste.

5. 5

   Add the washed rice and lentils to the cooker and mix well.

6. 6

   Add salt and a little turmeric powder if using. Mix everything properly.

7. 7

   Pour in 3 to 4 cups of water, depending on how soft or thick you want the khichdi.

8. 8

   Close the lid and cook until the rice and dal are soft and fully done.

9. 9

   Once cooked, open the cooker and gently mix. Add fresh coriander leaves on top and finish with a little extra ghee.

10. 10

    Serve hot and fresh.Khichdi tastes best when served with: Curd Pickle Papad Extra ghee on top

Chef's Tips

• 💡For softer khichdi, add a little extra water.
• 💡A spoon of ghee on top gives better flavor and comfort.
• 💡Khichdi tastes best when served warm and fresh.
• 💡You can keep it plain or add vegetables depending on your preference.