Ingredients:

• 2 cups – Rice
• 1/2 cup – moong dal
• 2 – small Onions
• 1 cup – any vegetable
• 1/2 tsp – chilli powder
• 1 tsp – Garam Masala
• Roasted Cumin seeds and dessicated Coconut powder
• Coriander leaves
• 1 tsp – Ghee
• For the Tempering:
• 3 tbsp – oil
• 1 tsp – Mustard seeds/Cumin seeds
• 3/4 tsp – asofoetida
• 1 tsp – Turmeric powder
• Few Curry leaves

Method:

1. Soak rice and dal together for 15 mins.
2. Prepare the oil tadka and add onions and vegetables. Cook it for 5 mins.
3. Then add salt, chilli powder, rice and dal mixture and add double the quantity of warm water. Pressure cook it for 3 whistles in a cooker.
4. Then put the khichadi in a saucepan add the garam masala, cumin-coconut powder and some coriander leaves and cover it with a lid and leave it for about 10 mins.
5. Once done add some homemade ghee. Serve it with Kadhi.

Recipe courtesy of Ashwini Prabhudesai