Masala Khichdi is a spicy variation of simple khichdi.

This is healthy
but ultimate comfort food. Khichdi is basically prepared with rice
and lentils. Every hosehold has their own recipe for khichdi. At my
home khichdi was made just with rice and moong dal. Adding a few
vegetables with spicy tomato seasoning makes khichdi a complete
meal. Usually khichdi is served with yogurt, pickle and papdam.
This recipe will serve 3.
Preparation time: 10 minutes.
Cooking time: 20 minutes.

Ingredients:
1/2 cup moong dal washed and split
1/2 cup rice
1/2 cup green beans cut into about 1/2 inch pieces
1 potato medium size washed peeled and small cubed this
will make about 1/2 cup of cubed potatoes
1 teaspoon salt
1/4 teaspoon turmeric (haldi)
1 tablespoon clarified butter (ghe)
3 cups water for cooking
For spice mix
2 tablespoons clarified butter (ghe)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/8 teaspoon asafetida (hing)
1-1/2 cups tomatoes finely chopped
1 green chili finely chopped adjust to taste
1/4 teaspoon red chili powder (lal mirch)
1/2 teaspoon salt
2 teaspoon ginger finely shredded
2 tablespoon cilantro finely chopped
teaspoon garam masala
Method
1. Wash rice and moong dal changing water 3 to 4 times, drain
the water. Use the pressure cooker to save time. In preassure
cooker add rice, beans, potatoes, salt, turmeric, clarified
butter, and 3 cups of water.
2. Close the pressure cooker and seal the exhaust, or put the
weight. Cook over high heat.
3. After the pressure cooker start steaming lower the heat to
medium and cook for about 4 minutes.
4. Turn o the heat and wait until steam has stopped before
opening the cooker.
5. Mix the khichdi well, dal and rice should be very soft, little
mushy.
6. Heat the clarified butter in other saucepan over medium heat,
Test the oil by adding one cumin seed to the oil; if it cracks
right away oil is ready.
7. Add the cumin seeds, black mustard seeds, and asafetida as
seeds crack add tomatoes, green chili, ginger, salt and red
pepper stir.
8. Let tomatoes cook over medium heat until they are tender
and mushy. This should take about 6 to 7 minutes. Lower the
heat to low. Add cilantro and garam masala, stir for a
minutes.
9. Add cooked rice, mix gently, and add hot water slowly as
needed. Consistency of the khichdi should be like runny
dough. Note: as khichdi cools will become little thick.
10. Serve khichdi hot, and serve the khichdi with pickle, yogurt
and papdam.
Enjoy!