Wash and soak rice and dal together for half an hour. Pressure cook with 3 cups of water and a little salt. (since it is a khichdi, even if there is more water, no problem as khichdi will be mushy)
Add chopped tomatoes, turmeric powder, chilli powder and salt needed.
Cook until tomatoes turn soft and mushy.
Add the cooked rice and dal mixture to the onion tomato mixture.
Add 1 1/2 cup of warm water and mix everything well. Cook on low heat for 3-4 minutes or until everything gets blended well. Check for salt by tasting the khichdi. Add if required.
Drizzle a tsp of ghee and serve piping hot.
Suggested side dishes for khichdi – mango pickle – papads – chips – raitha or even plain curd.
Note – Khichdi tends to thicken as it cools. So when reheating khichdi, add a little hot water and then reheat it.
You can prepare this khichdi with moong dal alone instead of a mix of moong dal and tur dal. (ie) you must use 1/4 cup moong dal for 1/2 cup rice.
As Khichdi is my comfort food, you will find many khichdi recipes in this space. More khichdi recipes below-