Gather the ingredients: 


Basmati rice1 cuplight, fragrant base
Split yellow moong dal½ cupquick-cooking protein
Ghee (or mustard oil for a vegan swap)2 Tbsprich depth & digestibility
Cumin seeds1 tspclassic khichdi perfume
Mustard seeds1 tspzing
Grated ginger1-inch knobwarmth & gut aid
Turmeric powder½ tspanti-inflammatory hue
Asafoetida (hing)1 pinchaids digestion
Mixed veg (dice any 3)~1½ cupscarrot, bottle gourd (lauki), spinach, cauliflower, green peas, or potato
Filtered water4 cupssoupy comfort texture
Saltto tastebalances it all
Chopped coriander &/or tulsi leaves2 Tbspbright, herbal finish
 

Traditional accompaniments: roasted papad, sesame-jaggery chutney, and “chokha” (smoky mashed potato or eggplant)


15-Minute Prep

1. Rinse & Soak

   • Wash rice and dal together under running water until it runs clear.

   • Soak for 20 min while you prep veggies; drain.

2. Temper the Spices

   • Heat ghee in a pressure cooker or heavy pot.

   • Add mustard seeds; when they splutter, add cumin, ginger, and asafoetida.

   • Sauté 30 sec until aromatic.

3. Build the Pot

   • Tumble in the drained rice & dal; stir to coat with spiced ghee.

   • Sprinkle turmeric and salt.

   • Add chopped vegetables; give everything a gentle mix.

4. Simmer

   • Pour in 4 cups water (use 3 cups for a thicker porridge).

   • Pressure-cook: 2–3 whistles on medium heat.

   • Stovetop: bring to a boil, then cover and simmer 25 min, stirring once halfway.

5. Finish & Serve

   • Let pressure release naturally (or rest 5 min, then vent).

   • Whisk lightly to break up grains into a creamy consistency; adjust salt or water.

   • Stir in chopped coriander/tulsi; drizzle a last teaspoon of ghee if you like.