Preparation
To prepare khichdi, combine the rice and dal in a bowl and wash 2-3 times until the water runs clear. Drain and keep aside.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000873/000873_step_1_M.jpg)
Chop the garlic finely. Cut the ginger into juliennes. Slice the onion thinly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000873/000873_step_2_M.jpg)
Heat the ghee in a pressure pan. Instant Pot or stove top pan is also fine. Fry the cumin seeds, tejpatas, curry leaves and dried red chilli until the seeds splutter.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000873/000873_step_3_M.jpg)
Add the onion, ginger, garlic and fry on a medium-high flame until onion is slightly brown.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000873/000873_step_4_M.jpg)
Combine the turmeric, chilli and coriander powder along with the fried onions and other spices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000873/000873_step_5_M.jpg)
Mix in the drained rice and dal along with salt. Stir on medium flame for 1-2 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000873/000873_step_6_M.jpg)
Add 5 cups water and bring to a simmer.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000873/000873_step_7_M.jpg)
Close the lid of the pressure pan with the weight plugged in and allow to cook until 1 whistle (full pressure). Switch off and open the cooker once pressure drops. The result should be mushy and soft, like a porridge.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000873/000873_step_8_M.jpg)
Serve hot along with a drizzle of ghee if you like, paired with yogurt, mango pickle and papads.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000873/000873_step_9_M.jpg)