Here’s a recipe for Rajasthani Khichdi to serve 4 people:

Ingredients:

• 1 cup basmati rice
• 1/2 cup split yellow lentils (moong dal)
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds (methi)
• 2-3 dried red chilies
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 4 cups water
• Fresh coriander leaves for garnish (optional)

Instructions:

1. Rinse the basmati rice and moong dal separately under cold water until the water runs clear. Drain and set aside.
2. Heat ghee in a pressure cooker or large pot over medium heat.
3. Add cumin seeds, mustard seeds, fenugreek seeds, and dried red chilies to the hot ghee. Sauté until the seeds crackle and turn aromatic.
4. Add chopped onions to the pot and sauté until they turn golden brown.
5. Stir in chopped tomatoes and cook until they turn soft and mushy.
6. Add turmeric powder, red chili powder, and salt. Mix well.
7. Add rinsed basmati rice and moong dal to the pot. Stir to combine with the spices and vegetables.
8. Pour water into the pot and stir well.
9. If using a pressure cooker, close the lid and cook on medium heat for 2 whistles. If using a pot, cover with a lid and cook on low heat for about 20-25 minutes or until the rice and lentils are cooked and the khichdi reaches the desired consistency.
10. Once cooked, let the pressure release naturally if using a pressure cooker. If using a pot, fluff the khichdi with a fork.
11. Garnish with fresh coriander leaves if desired.

Serve hot with a dollop of ghee, yogurt, or pickle for a wholesome and comforting Rajasthani meal. Enjoy your Rajasthani Khichdi!