Bharuchi Khichdi

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Ingredients
  • 1 cup Long grain rice
  • ⅓ cup Moong dal
  • 1 tsp Salt
  • ⅛ tsp Turmeric
  • ½ tsp Cumin seeds
Instructions
  1. Mix rice and dal in a pressure cooker, wash.
  2. Add 2 cups of water, salt, turmeric and cumin.
  3. Pressure cook on high for 3 whistles (8 minutes in IP), turn off the stove and let cool.
  4. Khichdi should be cooked and very soft.
Tempering
Ingredients
  • 1 tbsp Oil
  • 2 tbsps Ghee
  • 1 Dry red chili
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ⅛ tsp Asafoetida (hing)
  • 8 Curry leaves
  • 2 Green chilies (Sliced thick - rounds)
  • 1 tbsp Ginger (crushed)
  • ½ cup Water
Instructions
  1. In a saucepan, heat ghee and oil, on medium heat. Add red chili, when it browns, add mustard and cumin seeds.
  2. When it crackles add asafoetida, curry leaves, green chilies and ginger. Stir-fry for 30 seconds then add ½ cup of water.
  3. Bring to a boil. Add khichdi, mix thoroughly. Taste for desired salt, khichdi should be sticky and moist.
  4. Add more water if needed.
  5. Cover and simmer on low heat for 5 minutes. Water should be absorbed.