The basic Khichdi

1 cup rice washed and soaked for 15 minutes in water.
1/4 cup moong dal or tur dal washed and soaked for 1 hour.
1 tsp jeera
1 tsp mustard seeds
A pinch of asafoetida
1 tsp turmeric powder
5-6 peanuts
4-5 curry leaves
red chilli powder to taste
Salt to taste
4 cups water
1 tbsp oil
1 tbsp ghee

Heat oil in a pressure cooker. Add the mustard seeds. After they stop spluttering, add the jeera, asafoetida, peanuts, and curry leaves in that order. Stir fry for 10 seconds. Drain the water from the dal and rice and add them to the mixture. Stir fry for thirty seconds to a minute taking care not to burn the ingredients. Add water, salt, red chilli powder, and turmeric powder. Mix well. Taste the water. It should be slightly salty.

Cook till done and top it with a tablespoon of ghee.

Serve with kadi or pickle.