Brown Rice Khichdi

Ingredients

• 1¼ cups quick cooking brown Basmati rice
• ½ cup soaked split skinless green gram (dhuli moong dal)
• Salt to taste
• ½ teaspoon turmeric powder
• 2 tablespoons ghee + to drizzle
• 1½ teaspoons cumin seeds
• 2 tablespoons chopped garlic
• ½ tablespoon chopped ginger
• ¼ teaspoon asafoetida (hing) 
• 2 green chillies, chopped
• 2 medium onions, chopped
• 2 medium tomatoes, chopped
• 1 teaspoon red chilli powder
• 2 tablespoons chopped fresh coriander leaves
• Fresh coriander sprig for garnish
• Roasted papads for serving
• Raita for serving

Method

1. Take quick cooking brown Basmati rice in a bowl, add sufficient water and wash for 2-3 times. Add sufficient water and soak for 25-30 minutes. Drain.
2. Transfer soaked rice into a pressure cooker. Drain split green gram and add to the cooker.
3. Add salt, turmeric powder and 4½ cups water and mix well. Cover with the lid and cook on medium heat till 5-6 whistles are released. Open the lid once the pressure settles completely. Mix well.
4. For the tempering, heat ghee in a kadai. Add cumin seeds and once they start to change colour, add garlic, ginger and asafetida, mix and sauté for 30 seconds.
5. Add green chillies and mix well. Add onions, mix and sauté till onions turn translucent.
6. Add tomatoes and salt and saute on medium heat for 3-4 minutes or till the tomatoes are pulpy.
7. Add red chilli powder and mix. Add rice mixture and mix. Add ¾ cup water and mix. Cook for 2-3 minutes or till the mixture is heated thoroughly.
8. Add coriander leaves and mix well. 
9. Transfer into a serving bowl. Drizzle ghee, garnish with coriander sprig and serve hot with roasted papads and raita.