Khichdi

1. 1Step 1: Rinse the rice, lentils, and split peas thoroughly, then soak them in water for 25–30 minutes.
2. 2Step 2: While soaking, prepare the other ingredients: dice the onion, crush the garlic, dice the tomatoes, grate the ginger.
3. 3Step 3: Heat a pot over medium heat and add 2 tablespoons of ghee.
4. 4Step 4: Add the mustard seeds and cumin seeds, toasting them until fragrant.
5. 5Step 5: Stir in the red onion, ginger, garlic, green chillies, a pinch of salt, and curry leaves. Sauté for 2–3 minutes.
6. 6Step 6: Add the diced tomatoes, then drain the soaked rice and lentils and add them to the pot.
7. 7Step 7: Stir in the chilli powder, turmeric, and garam masala, mixing well.
8. 8Step 8: Pour in fresh water until it covers the ingredients by 4–5 cm (1.5–2 inches).

PRESSURE COOKER METHOD

1. 1Step 1: Secure the lid and cook on high pressure for 12 minutes.
2. 2Step 2: Once it starts whistling, lower the heat to maintain a gentle whistle.

STOVETOP METHOD

1. 1Step 1: Simmer on medium-low heat for 45–50 minutes, stirring every 5–10 minutes, until the rice and lentils have fully broken down.
2. 2Step 2: To serve, ladle the khichdi into bowls, drizzle with the remaining tablespoon of ghee, and garnish with fresh coriander. Serve with a poppadom on the side.