KHICHDI

Take rice and moong dal in a bowl. Rinse with water for a couple of times. Drain and keep aside. 

Heat 1 tbsp ghee or oil in a pan or handi .

Add the following garam masala or whole spices - 1/2 tsp cumin seeds, 1 small to medium tej patta, 1/2 inch cinnamon, 2 cloves, 2 green cardamoms. Saute till the spices crackle and become fragrant.

Add 1/3 cup chopped onion and saute them till they turn translucent.

Add 1 tsp ginger garlic paste. Stir and saute till the raw aroma of ginger-garlic goes away.

Add 1/4 to 1/3 cup chopped tomatoes and 1 to 2 green chilies (chopped). Saute for a minute or two.

Then add 1/4 tsp turmeric powder, 1/4 tsp red chili powder and a pinch of asafoetida. For a more spicy khichdi, add 1/2 tsp red chili powder. Saute for a minute.

Add the rice and moong dal. Mix the rice and moong dal with the rest of the ingredients.

Add 2 cups water. This much amount of water gives a masala khichdi which has a consistency not like a porridge, but not even dry like a pulao. For a more liquid consistency, you can increase the amount of water to 2.5 to 3 cups.

Season with salt cook for some time .

Serve khichdi hot drizzled with a teaspoon of ghee if you prefer.

You can also garnish it with a few chopped coriander leaves if you want.