Ingredients

The following ingredients have 4 Servings
  • 1 tbsp Ghee
  • 2 - 3 Cloves
  • 2 inch Cinnamon
  • 4 - 5 Black peppercorns
  • 1 tsp Cumin seeds
  • 1/2 cup Onion (Thinly sliced)
  • 2 Green chilli (Slit into half)
  • 1/2 cup Rice
  • 1/2 cup Dhuli Moong Dal / Split hulled green gram
  • 1/2 tsp Turmeric powder
  • Salt to taste
  • 4 cups Water
  • 1/2 Lemon (sliced)
  • 1/2 cup Onions (Golden Fried)
  • Fresh coriander
  • 1 tbsp Ghee
  • 1/2 tsp Cumin seeds

Instruction

  • Wash and soak rice and lentil in enough water for 20 minutes.
  • Heat ghee in a pressure cooker.
  • Add cloves, cinnamon, peppercorns and cumin seeds and let them crackle for a few seconds.
  • Add onion and green chili and fry till onions turns slightly brown.
  • Drain the lentil and rice and add in the pressure cooker along with turmeric powder, salt and water.
  • Cook until rice and lentils are nicely cooked. (I cook for approximately one whistle on high heat and then 3 whistles on low heat)
  • Add more water if required.
  • Heat ghee for tempering in a pan.
  • Once the ghee is hot, add cumin seeds and let them crackle for a few minutes.
  • Pour the tempering over khichdi.
  • Garnish with lemon slices, golden fried onions and fresh coriander.
  • Pour some more ghee on top.
  • Serve it with papad, coriander chutney, curd and pickle.