Khichdi

Ingredients
• 250 gm. rice
• 150 gm. moong (split green gram lentil)
• 1-2 tbs. cooking oil of choice
• 1 tsp. cumin seeds
• A pinch of asafetida (heeng) optional.
• 1/2 tsp. turmeric powder (optional).
• Salt to taste
Garlic (4/5 Cloves)

Optional:
• Chilli powder or 1 chopped green chilli
• 1 onion - peeled and sliced.
• A cup of peas
• A few florets of cauliflower
• 1 tbs. olive or other oil

Instructions
1. Clean, wash and drain dal and rice together.
2. Boil water in kettle or a separate pan.
3. Heat oil in a pressure cooker or a pan with a tight lid.
4. Add cumin seeds and asafoetida and wait until seeds sputter, not letting them burn.
5. Add chopped garlic, onions, if used, and fry until golden brown. If using any other vegetables, add here.
6. Add rice-dal mix and stir fry for a couple of minutes. This will coat the rice and dal grains with oil.
7. Add salt and turmeric and give it a quick stir.
8. Add enough boiling water to cover the rice, and 1/2 inch above it (1 1/2 inch, if not using pressure cooker).
9. Bring to a brisk boil, pressure cook for 2-3 whistles or pressures*. If cooking in a pan, cover and simmer gently on a low fire, until almost all water is absorbed and rice and dal are tender.