My fav. recipe for Khichdi

Now, it would not be very correct to say it is my recipe. I learnt it from my mother's helper, Kiran, who had stayed with us to help out post lil G's birth. Kiran was a food enthusiast and loved to learn and teach. This khichdi is what she made very often and has now become my favourite Khichdi recipe. Also managed to make sure the other 3 like this (see how I club them together, all what-to-cook decisions are them vs. me).

So here goes. Ingredients are what is important - Equal measures of chilke wali moong dal and rice, 2 dried red chilles, green curry leaves, chopped coriander with stalks, your masala dabba and ghee.

1.Wash the dal-rice mixture and drain the water
2. Heat ghee (2 spoonfuls) in a pan, add cumin seeds, mustard seeds, red chillies broken, turmeric, asetofida, curry leaves and mix. Then add the coriander leaves.
3. Add water (my proportion of water is at least 4 times to quantity of dal-rice mixture).
4. Once water boils, add the drained dal-rice mixture.
5. Cook or pressure cook on a slow gas.
6. Khichdi consistency can be as you like it (runny/slurry), adjust water levels accordingly.

Kiran would serve this with a kachumbar of onion-tomatoes-green chillies with some ground red-chilli and sesame chutney on top. I make kadhi and some type of greens normally.

Chilkewali Khichdi with kadhi and radish greens