1 cup Toor dal (split pigeon pea lentil)
1 cup Yellow moong dal(split green gram lentil)
3 cups Rice
1 small onion, finely chopped
1 tomato, finely chopped
3-4 garlic cloves, crushed
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp turmeric powder
1 tsp red chili powder
2 tsp garam masala powder
1/4 tsp Hing (Asafoetida)
5-6 curry leaves
Chopped cilantro (coriander)leaves as required
1 tsp ghee
Salt to taste
Oil as required
Wash rice and soak in little water.Keep aside.
Wash and drain toor and moong dal and put into a pressure cooker along with tumeric powder, fenugreek seeds, ghee, 1 cup water and cook for upto 2 whistles.
When the cooker cools down, open the lid and mash the daal nicely.
Heat oil in a pan, add mustard seeds, when they crackle, add cumin seeds, onion, garlic, curry leaves and saute till the onion becomes transperant.
Add hing, red chili powder, garam masala powder and tomatoes.Mix and immediately add boiled dal and salt.
Add 3 cups of water. Bring the daal to a boil. Add rice and mix thoroughly.
Cook on medium heat till the rice is cooked. Add cilantro leaves and mix gently.
If the khichdi is too thick or dry then add more water. If it is watery then cook it little longer.
The texture of the khichdi should be gooey just like risotto.
Serve hot with yogurt and/or pickle and papad.