Delicious Basmati Rice Khichdi

1.Rinse the basmati rice and moong dal together under cold water until the water runs clear. Soak them in water for about 30 minutes, then drain.

2.In a large pot or pressure cooker, heat the ghee or oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

3.Add the chopped onions and sauté until they turn golden brown.

4.Stir in the ginger-garlic paste and green chilies, cooking for another minute until the raw smell disappears.

5.Add the chopped tomatoes and cook until they soften and blend into the mixture.

6.Sprinkle in the turmeric powder and garam masala, stirring well to combine all the spices.

7.Add the soaked and drained basmati rice and moong dal to the pot, mixing them with the onion-tomato mixture for a couple of minutes.

8.Pour in the water and add salt to taste. Stir everything together and bring it to a boil.

9.If using a pressure cooker, cover and cook for 3 whistles on medium heat. If using a pot, cover and simmer on low heat for about 20-25 minutes, or until the rice and dal are cooked and the mixture is creamy.

10.Once cooked, turn off the heat and let it sit for a few minutes before opening the lid. Fluff the khichdi gently with a fork.

11.Garnish with fresh coriander leaves before serving.