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 to 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 extract
• 2 to 3 pinches – Asafoetida
• 2 tbsp – oil
• 3 cups – water
• salt to taste

Method:

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

Recipe courtesy of Rehana Khatri