Ingredients:

• 1 cup whole soft Wheat
• 1 cup whole moong
• 1 tbsp Ghee
• Salt to taste

Method:

1. Soak whole wheat and moong separately for 1 hour.
2. Drain wheat and moong in separate colanders till all water is removed.
3. Keep moong aside till required.
4. Pound wheat with a mortar and pestle or run in a small mixie in very short spurts till it is broken coarsely.
5. Take care not to make it too fine or the khichdi will be pasty.
6. Put a pressure cooker without a lid on the flame.
7. Add ghee, melt and add moong beans.
8. Stir and fry for 2 minutes.
9. Add 5 cups boiling hot water.
10. When boiling resumes, add broken wheat.
11. Add salt and stir again till boiling resumes.
12. Cover pressure cooker lid and allow to cook for 3 whistles.
13. Cool and remove lid.
14. Stir and resume cooking further for 5-7 minutes.
15. The grains should be mashed easily when pressed with thumb and finger.
16. Cook further till the texture of the khichdi is like a thick porridge.
17. Cover and keep aside for 10 minutes for flavours to blend.
18. If desired, drizzle 1 tbsp of ghee to add a delightful aroma.
19. Serve piping hot with curds, sugar, milk or as it is.

Recipe courtesy of Saroj Kering