Ingredients:

• 1/2 cup – Toor Dal (washed and soaked for 30 minutes)
• 1/2 cup – Rice (washed and soaked for 30 minutes)
• 1 – onion, thinly sliced
• 3-4 – green chillies, slit
• 1 tbsp – coriander leaves, finely chopped
• 1 stalk – Curry leaves
• 1 tsp – ginger, grated
• 1 tsp – garlic, crushed
• 1/2 tsp – each cumin and Mustard Seeds
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – sambar masala
• 1 – Lemon juice, extracted
• Salt – to taste
• 2-3 pinches – asafetida
• 2 tbsp – oil
• 3 cups – water

Method:

1. Use a pressure cooker to make khichidi. Heat oil in the cooker, add seeds, allow to splutter.
2. Add curry leaves, green chillies, ginger, garlic and stir.
3. Add onions and stir fry till tender.
4. Add drained dal and rice, stir for 2 minutes.
5. Add all masalas and salt, stir for further 2 minutes.
6. Add water, and all remaining ingredients, except coriander.
7. Pressure cook for 1 whistle. Keep on low for 3 minutes.
8. Allow to cool a little before opening.
9. Garnish with coriander.
10. Serve hot with curd or chutney.

Recipe courtesy of Saroj Kering