Khichdi

1. 1

   Wash rice and mung beans in water till the water runs clear. Soak them together in 2 cups water for 15-30 minutes. It's fine if you do not have time to soak them. Just wash them and set them aside.

2. 2

   Heat ghee in a thick bottomed pan with a lid. Add cumin seeds and once they stop sputtering, add turmeric. If you are vegan, replace ghee with any neutral oil.

3. 3

   Pour three cups water in the ghee tadka and follow it up with the washed rice and mung beans. Add salt.

4. 4

   Keep on eye on khichdi and once the water disappears, put a lid on and turn the heat to low. After 5-10 minutes, remove the lid and take a bit of rice out with a spoon. If it is soft and mashable, turn the heat off.

5. 5

   Eat the khichdi warm with papad and kadhi. Don't forget to pour ghee liberally on the khichdi.

* Per serving · 4 servings · Values may vary.

No additional tips available.