Ingredients:

• 100 g – Rice
• 25 g – yellow moong dal
• 1 medium sized Carrot (cut into cubes)
• ½ cup – shelled Green peas
• 1 big Tomato (chopped)
• 1 heaped tbsp – Butter
• 1/4 tsp – Turmeric powder
• salt to taste
• 2 cups – water
• For Tempering:(optional)
• 1 tbsp – Ghee
• 1 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds
• a pinch asafetida powder
• 3 to 4 Green chillies (slit)
• 8 to 10 Curry leaves

Method:

1. Wash the rice and the dal.
2. Soak them together for about 30 minutes.
3. Pressure cook the rice and dal with salt , turmeric powder, vegetables, butter and water.
4. Cook for 8 to 10 minutes (about 2 whistles).
5. If you want spicy khichdi, garnish it with tempering.
6. For Tempering:
7. Heat ghee in a ladle, add cumin seeds, and asafoetida powder.
8. When the seeds crackle add slit green chillies and curry leaves.
9. Fry for a second and pour this tempering on the Khichdi.

Recipe courtesy of Anita Raheja