This has become our regular weekend brunch.. Ultimate Comfort food.. Everything can be made in a single pot. The rice and lentils cooked together until they get mushy and creamy. Perfect for kids when served with a dollop of ghee. It tastes great when served while it is steaming hot right out of the cooker! It can be served with papads, any thokku or just a simple pickle. No chopping involved!! So it gets done in a matter of minutes. Just throw in the rice and dhall into the cooker with water. And do the seasoning in the meantime. Isn'it simple?
However you can change the recipe by using vegetables while cooking to make it more healthier.
Rice - 1 cup
Moong Dhal - 1/2 cup
Toor Dhall - 1/2 cup
Garlic - 2 cloves
Ginger - 1/2 inch
Green chillies - 4
Curry leaves - few
Cumin seeds / Jeera - 1 teaspoon
Ghee - 4 spoons
Milk - 1/2 cup (optional)
Wash the rice and dhall with water. Drain the water and add them to the pressure cooker.
Add water in the ratio 1:3.5 For rice and dhall (1 +1) which make up to 2 cups, add 7 cups of water. Add salt to taste. Cover the pressure cooker and cook until you get about 4 to 5 whistles.
Meanwhile in a small pan do the seasoning with the ghee, cumin seeds, curry leaves, garlic, ginger and green chillies.
Open the pressure cooker and pour the seasoning over the khichdi.
If you like the khichdi to be more creamy, add half cup of milk immediately after opening the cooker and mix well.