100 gm Moong dal

100 gm rice

1/2 tsp tumeric

1/2 salt

1 tsp ghee

1/2 tsp cumin seeds

Sock rice and moong dal separately for at least 30 min.

In a saucepan, take ghee and heat it for 10 /20 seconds. Now add cumin seeds, cook them for 10 second or so.

Now add drained rice and dal. Stir them well to make sure they are well coated with ghee. Now add 400 ml of boiling water, turmeric and salt and mix well again. First cook for 3 to 4 min on high heat and after that on very low heat for 20 min.

Enjoy with Kadhi and curry.

Try with little more ghee while khichadi is nice and hot.