Ghee Khichdi

⭐️ Step 1: Gather Ingredients

Base:

• ½ cup rice (preferably short grain or basmati)

• ½ cup moong dal (yellow split lentils)

• 3 cups water

• Salt to taste

• ½ tsp turmeric powder

Tempering:

• 2 tbsp The Doodhwala A2 Cow Ghee

• 1 tsp cumin seeds

• 1–2 dried red chilies (optional)

• ½ tsp grated ginger

• Pinch of hing (asafoetida)

• 1–2 cloves garlic, minced (optional)

• 1 small onion, chopped (optional for spiced version)

Optional Add-ins:

• ¼ cup peas, carrots, or potatoes (finely chopped)

• ½ tsp black pepper or green chilies (if you like it spicy)

• Fresh coriander leaves for garnish

🔥 Step 2: Wash & Soak

1. Wash rice and dal together 2–3 times.

2. Soak in water for 10–15 minutes (optional, but helps cook faster).

🍲 Step 3: Cook the Khichdi

1. In a pressure cooker or deep pot, add:

   • Soaked rice and dal

   • 3 cups water

   • Salt and turmeric

   • Chopped vegetables (if using)

2. Pressure cook for 3–4 whistles or cook covered in a pot until soft and porridge-like.

🍳 Step 4: Prepare the Tadka

1. Heat 2 tbsp of The Doodhwala A2 Cow Ghee in a small pan.

2. Add cumin seeds and let them sizzle.

3. Add hing, ginger, and garlic. Sauté till golden.

4. (Optional) Add chopped onions and sauté until translucent.

5. Pour this tadka over the cooked khichdi and stir gently.

🌿 Step 5: Garnish & Serve

• Add a drizzle of extra ghee on top before serving.

• Garnish with fresh coriander leaves.

• Serve hot with curd, papad, pickle, or a side of vegetables.