1/2 cup moong dal washed and split
1/2 cup rice
1/2 cup green beans cut into about 1/2 inch pieces
1 potato medium size washed peeled and small cubed this will make about 1/2 cup of cubed potatoes
1 teaspoon salt
1/4 teaspoon turmeric (haldi)
1 tablespoon clarified butter (ghe)
3 cups water for cooking
2 tablespoons clarified butter (ghe)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/8 teaspoon asafetida (hing)
1-1/2 cups tomatoes finely chopped
1 green chili finely chopped adjust to taste
1/4 teaspoon red chili powder (lal mirch)
1/2 teaspoon salt
2 teaspoon ginger finely shredded
2 tablespoon cilantro finely chopped
¼ teaspoon garam masala
. Wash rice and moong dal changing water 3 to 4 times, drain the water.
. Use the pressure cooker to save time. In preassure cooker add rice, beans, potatoes, salt, turmeric, clarified butter, and 3 cups of water.
. Close the pressure cooker and seal the exhaust, or put the weight. Cook over high heat.
. After the pressure cooker start steaming lower the heat to medium and cook for about 4 minutes.
. Turn off the heat and wait until steam has stopped before opening the cooker.
. Mix the khichdi well, dal and rice should be very soft, little mushy.
. Heat the clarified butter in other saucepan over medium heat, Test the oil by adding one cumin seed to the oil; if it cracks right away oil is ready.
. Add the cumin seeds, black mustard seeds, and asafetida as seeds crack add tomatoes, green chili, ginger, salt and red pepper stir.
. Let tomatoes cook over medium heat until they are tender and mushy. This should take about 6 to 7 minutes. Lower the heat to low. Add cilantro and garam masala, stir for a minutes.
. Add cooked rice, mix gently, and add hot water slowly as needed. Consistency of the khichdi should be like runny dough.
. Serve khichdi hot, and serve the khichdi with pickle, yogurt and papdam.