The quickest, tastiest, one-pot meal you will ever have!
- 1/2 cup rice
- 1/2 cup moong lentil
- 2 tablespoons ghee
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin powder
- 1/2 cup (optional) chopped carrots
- 1/2 cup (optional) peas
Wash and soak the lentil and rice together for 30 minutes.
You can use yellow skinned moong lentils, green unskinned split moong lentils, or green unskinned whole moong lentils. I used some yellow moong lentils and some green whole moong lentils to make the khichadi colorful.
After 30 minutes, drain the water from the soaked lentil and rice.
Heat a sauce pan. Add 8 cups of water, the soaked lentil and rice, ghee, salt, turmeric, cumin powder, peas, and carrots to the pan.
If you are using a pressure cooker or instant pot, add only 4 cups of water.
You can add more water if you prefer soup-like khichadi or less water if you prefer dry khichadi.
Cover the lid and let it cook for 15 minutes or until the lentil and rice are soft.
If you are using a pressure cooker, cook for 8 minutes.
Once the lentil and rice are soft, serve hot and enjoy with ghee, yogurt, papad, or Indian pickle.
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