Ingredients:
1 cup rice
1/2 cup split yellow moong dal (lentils)
2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
A pinch of asafoetida (hing)
1-2 green chilies, finely chopped (adjust to your spice preference)
1 small onion, finely chopped
1 small tomato, chopped
1/2 cup mixed vegetables (carrots, peas, beans), chopped
Salt to taste
4 cups water
Fresh coriander leaves, chopped for garnish
Instructions:
Rinse the rice and lentils together in cold water until the water runs clear. Drain and set aside.
In a large saucepan or pressure cooker, heat the ghee over medium heat. Add the cumin seeds and mustard seeds. Allow them to splutter.
Add the asafoetida, green chilies, and chopped onions. Sauté until the onions turn translucent.
Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
Add the turmeric powder, cumin powder, and coriander powder. Stir well to combine.
Add the mixed vegetables and cook for a few minutes until they start to soften.
Now, add the rinsed rice and lentils to the mixture. Mix everything together for a couple of minutes.
Add salt and water to the mixture. Stir well and bring it to a boil.
If you're using a pressure cooker, close the lid without the weight and cook for 2-3 whistles on medium heat. If using a regular saucepan, cover it with a lid and simmer on low heat for about 20-25 minutes or until the rice and lentils are cooked and the khichdi reaches a porridge-like consistency. Stir occasionally to prevent sticking.
Once the khichdi is cooked, remove it from heat. If it's too thick, you can add a little hot water to adjust the consistency.
Serve hot garnished with freshly chopped coriander leaves. You can also serve it with yogurt, pickle, or a side of your choice.