Khichdi

1 to 2 tablespoons GHEE or clarified butter
1/2 to 3/4 teaspoon cumin or jeera
1 bay leaf or 1 sprig of curry leaves (optional)
1/2 to 3/4 teaspoon ginger grated or ginger paste
1 small onion chopped (optional)
1 green chili slit or 1/2 tsp red chili powder
1 small tomato deseeded & chopped
1/8 teaspoon turmeric or haldi
salt as needed
1/2 cup rice (or quinoa, steel cut oats, millets)
1/2 cup MOONG DAL or skinless petite yellow lentils (or any other dal)
3 to 4 cups water (use 4 cups for porridge consistency)
1 pinch asafoetida or hing (optional)
1/2 tablespoons GHEE for topping
optional ingredients
1 medium carrot cubed
8 french beans cut to 1 inch length
1 small potato cubed

Add rice and dal to a pot. Wash them at least thrice & drain water completely.

Heat ghee in a pressure cooker or pot on a medium heat. Saute bay leaf & cumin on a low flame for 1 min. Then fry ginger until fragrant & sprinkle hing.

Fry onions and green chilies until the raw smell of onions goes away.

Add tomatoes, carrots, beans, salt and turmeric and saute for 3 to 4 mins. Then add drained daal and rice. Saute for 3 to 4 mins.

Pour 3 cups water for mushy consistency and 4 cups for porridge like consistency. Stir well & taste the water. Add more salt if needed.

Pressure cook for 2 whistles on a medium flame for a mushy khichdi. Cook for 4 to 5 whistles on a low to medium flame for porridge consistency.

If cooking in a pot, cook until soft adding more water if needed.

Pour 1 tsp ghee on the hot khichdi. Serve with papad and pickle.

Instant pot Khichdi:
Press saute button (medium) & pour ghee. When the ghee melts, add in bay leaf and cumin. When it sizzles then add in onions & chili. Fry until transparent.

Next add in ginger, hing, tomatoes, all veggies & turmeric. Saute for 2 to 3 mins until tomatoes turn mushy.

Add & saute drained rice & lentils for another 2 to 3 mins.

Next add in salt & pour water. Deglaze the pot by scraping the bottom with a spatula to remove bits of food stuck in there if any. Mix well & taste the water. Add more salt if needed. Secure the lid & move the steam release handle to sealing.

Press the pressure cook or manual button (high pressure). Set the timer to 8 mins. Or you can also press porridge button & set timer to 9 mins.

Once it is done, the instant pot beeps, then press cancel and switch off. Wait for a natural pressure release for 10 minutes & release the rest manually. When the float valve drops, open the lid & stir gently.

If you like soupy khichdi, add some hot water to bring to consistency you like.

Top with some ghee & serve khichdi with plain yogurt, pickle or papad.

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