Life is about simple pleasures and this is one of them. Subtly spiced and making the flavor of the lentils pop, this khichdi with a dollop of ghee and I can finish a potful. I add the potato to make it a little substantial. You can skip it if you want. So here goes...
3/4 cup split green moong daal with skin
3/4 cup rice (non basmati preferred)
2 medium potatoes
1 tablespoon oil
1 teaspoon cumin seeds (jeera)
1/2 teaspoon fenugreek seeds
1 stick of cinnamon
Wash the daal and rice thoroughly. Keep aside. Wash the potatoes well to remove any dirt on the surface. Chop the potatoes with skin on, about medium dice, 1/2 inch cubes.
In a pressure cooker or rice cooker, heat the oil and when hot, add the cumin seeds. Next add the potaotes, cinnamon, fenugreek seeds and cloves. Saute for about 30 seconds and add the rice and daal. Add 4 1/2 cups water (you may add more water if you like a more thinner consistency) along with salt and cook upto 2 whistles (and cooling it naturally) or till the rice cooker turns to warm setting. If you are making it in a rice cooker, stir about midway though it, say after 10 minutes.
Serve hot with a dollop of ghee on top!