Khichdi

Rice - 2 cups

Moong Dal - 1 cup

Ghee and Oil - 3 tbsp

Asafetida - 1/8 tsp

Cumin - 1 tsp

Turmeric - 1 tsp

Onion - 1, sliced

Green Chilli - 2, slit

Ginger Garlic Paste - 2 tsp

Tomato - 1, diced

Salt

Cilantro

In a large bowl, combine the Rice and Dal; wash thoroughly and soak for about 30 minutes.

Heat the Ghee and Oil in a pressure cooker.

Temper with Asafetida, Cumin seeds, and Turmeric; sauté for 30 seconds.

Add Onion and Green Chilli; cook until they become translucent.

Add Ginger Garlic paste and cook until the raw smell disappears.

Add Tomatoes and cook covered until they soften.

Add the soaked Rice and Dal, stirring well until the Oil coats all the Rice. Season with the necessary Salt.

Add 5 cups of Water and bring to a boil. Add a handful of Cilantro and pressure cook for 1 whistle, then simmer for 12 minutes.