Ingredients

Rice 1 cup any variety, rinsed

Dal 1/2 cup, rinsed

Water 4 cups, adjust for desired consistency

Turmeric powder, 1/2 tsp

Salt, 1 tsp for to taste

For the tempering

Ghee 2 tbsp or oil

Cumin seeds 2 tsp

Mustard seeds 2 tsp

Asafoetida on pinch

Green or dried red chilies, 2 slit

1.Rinse the grains. Wash rice and dal in plenty of water, changing the water until it runs clear.

2.Boil the base. In a heavy pot or pressure cooker, bring 4 cups of water to a rolling boil. Stir in turmeric and salt.

3.Add grains. For moong/masoor dal: add dal together with rice. For tuvar/chana dal: add dal first, simmer 10 minutes, then add rice.

4.Cook gently. Reduce the heat to low. Cover and cook until grains are soft and blended (about 20 min on stovetop; 1 whistle + 5 min natural release in pressure cooker).

5.Prepare tadka. Heat the ghee in a small pan. Add cumin and mustard seeds; let them crackle. Add hing and chilies, frying until aromatic.

6.Finish and serve. Pour the sizzling tadka over the khichdi. Stir and serve piping hot with ghee, pickle, or yogurt.