Ingredients:

• 250 gm – Rice
• 10 gm – Turmeric powder
• 15 gm – Cumin seeds
• 6 – green chillies, chopped
• 6 – red chillies, chopped
• 100 gm – coconut, grated
• 2 – ripe mangoes, chopped
• 150 ml – Mango juice
• 100 gm – Ghee
• 4 – Curry leaves
• 30 gm – Mustard Seeds
• 120 gm – Split Bengal gram
• Salt to taste

Method:

1. Boil rice and bengal gram with mango juice, water, salt and turmeric.
2. Make a paste of cumin seeds, chillies and coconut. Keep aside.
3. Add cooked rice and half the amount of ghee to it.
4. Heat the remaining ghee.
5. Saute the curry leaves and mustard seeds until the seeds crackle.
6. Then add it to the khichdi.
7. Garnish with chopped mangoes.

Recipe courtesy of Rehana Khatri