Serving: 2 people
2/3 cup rice
1/2 cup split green moong daal
3 1/2 cup water
1 small size finely chopped tomato
1/2 tsp finely shopped green chilies
1 tbsp oil
1/8 tsp mustard seed
1/2 tsp whole jeera seed (cumin seed)
1/8 tsp hing (asafoetida)
1/4 tsp haldi (turmeric powder)
1 tsp coriander powder
red chili powder according to taste
salt according to taste
In one bowl mix rice and split green moong daal. wash it couple of times with water. Add the water & keep aside.
In pressure cooker add the oil.
Once the oil heats up, add mustard seeds. After it starts splittering add whole jeera seed, hing, haldi, green chilies, tomato, coriander powder, red chili powder & salt. Saute them for couple of seconds.
Add rice, daal & water from separate bowl. adjust salt & chili powder according to taste.
Pressure cook it for 4 whistle. switch off the stove & let the pressure cooker cool completely.
Serve the Khichdi with yogurt/kadhi, papad, pickle or any subji.
(Note:generally I cook plain rice for 2 whistle & daal for 3 whistle so adjust the whistle for khichdi accordingly- double whistle than rice & 1 more whistle than daal)