Khichdi

1. Preparation

Rinse 1 cup of rice and 1/2 cup of split yellow moong dal under cold water until the water runs clear.

Soak the rinsed rice and dal together in water for about 30 minutes, then drain.

Chop 1 medium onion, 1 medium tomato, and 1-2 green chilies (adjust based on spice preference).

Measure out the spices: 1/2 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, and salt to taste.

2. Cooking

In a pressure cooker, heat 2 tablespoons of ghee or oil over medium heat.

Add the cumin seeds and sauté until they begin to splutter.

Add the chopped onions and cook until they turn golden brown.

Stir in the chopped tomatoes and green chilies, cooking until the tomatoes soften.

Add the drained rice and moong dal to the pot, stirring well for about 2-3 minutes.

Add the turmeric powder, salt, and 4 cups of water to the mixture.

Close the lid of the pressure cooker and cook on high heat for 2 whistles.

Turn off the heat and let the pressure release naturally.

Open the cooker carefully, fluff the khichdi with a fork, and serve hot.