Khichdi, khichuri, khichra... A universally loved yet vastly versatile dish that is made so differently by each culture in India. This recipe is significantly more "North Indian" than the bhog-er khichuri recipe I've shared earlier.
To serve two, pressure cook half a cup of molng dal with half a cup of rice, salt, half a spoon of turmeric and some asafoetida (Hing), and 4 cups of water, for about 6 whistles or until everything is mushy. M
in a small sauce pan or tadka kadhai, heat a generous spoon of ghee, to which add some cumin seeds, mustard seeds, fennel seeds, ajwain and kalonji. Then add two broken green chillies, a little ginger, a half spoon of red chilli powder, half a cup of peas and less than half of a tomato (chopped).
Once the mush is ready pour the tadka over the Khichdi and garnish with coriander leaves or a little dried pudina (mint). Serve piping hot!