Ingredients:

• 1 cup basmati rice
• 1/2 cup split yellow moong dal (lentils)
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 1-2 green chilies, slit (adjust to taste)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 2 tablespoons ghee or oil
• Salt to taste
• 4 cups water
• Fresh coriander leaves for garnish

Instructions:

1. Preparation:

   • Rinse the basmati rice and moong dal under cold water until the water runs clear. Soak them together for about 30 minutes. Drain and set aside.

2. Cooking the Khichdi:

   • In a pressure cooker or a large pot, heat the ghee or oil over medium heat.
   • Add the cumin seeds and let them sizzle for a few seconds until fragrant.
   • Add the chopped onions and sauté until they turn translucent.
   • Stir in the ginger-garlic paste and green chilies, cooking for another minute.
   • Add the chopped tomatoes and cook until they soften and meld into the mixture.

3. Spicing it Up:

   • Sprinkle in the turmeric powder, garam masala, and salt. Stir well to combine the spices with the onion-tomato mix.

4. Combine and Cook:

   • Add the soaked and drained rice and moong dal to the pot. Stir gently to coat the grains with the spices.
   • Pour in the water and give it a good mix.
   • If using a pressure cooker, close the lid and cook for 2-3 whistles. If using a pot, cover and let it simmer on low heat for about 20-25 minutes, or until the rice and dal are soft and fully cooked.

5. Final Touches:

   • Once cooked, turn off the heat and let the pressure release naturally if using a pressure cooker. Open the lid, fluff the Khichdi with a fork, and adjust the consistency by adding more water if needed.
   • Garnish with fresh coriander leaves.