Making Delicious Khichdi at Home: Comfort Food Redefined!

• 1 cup basmati rice
• 1/2 cup split yellow moong dal (lentils)
• 1 tablespoon ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional for spice)
• 1 small onion, finely chopped
• 1 small tomato, chopped
• 1 carrot, diced (optional)
• 1 potato, diced (optional)
• 1/2 cup green peas
• Salt to taste
• 4 cups water
• Fresh coriander leaves for garnish

Instructions:

1. Rinse the rice and lentils thoroughly under cold water and soak them together for about 30 minutes. Drain the water before cooking.
2. In a large pot or pressure cooker, heat ghee over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter.
3. Add chopped onions and sauté until they turn golden brown.
4. Stir in the turmeric powder and red chili powder (if using) to infuse the spices into the ghee.
5. Add chopped tomatoes and cook until they soften.
6. Add the soaked rice and lentils to the pot, followed by diced vegetables (carrot, potato, and peas).
7. Pour in the water and add salt to taste. Mix well.
8. If using a pressure cooker, close the lid and cook for 2-3 whistles. For a regular pot, cover and simmer until the rice and lentils are cooked, stirring occasionally.
9. Once cooked, fluff the khichdi with a fork, ensuring the rice and lentils are well combined.
10. Garnish with fresh coriander leaves and serve hot.

• Experiment with spices like garam masala, coriander powder, or asafoetida for added flavor.
• For a richer texture, top the khichdi with a dollop of ghee before serving.
• Serve with yogurt, pickle, or a side salad for a complete meal.

Conclusion: