This recipe is one I have made countless times and once you make it, it will be something that you will keep making again and again.
The khichdi used here was a packet I ordered from satvyk foods. It turned out tasty however there were a few rice grains that had the husk on them which were still a little undercooked. Even though, would definitely purchase this again. I would probably soak the mixture for longer.
Normally I use a 50:50 ratio of basmati rice and masoor dal.
I used 1 and a 1/4 cup khichdi mix. Washed this well and soaked for about 30 minutes
Then I chopped two medium onions, 10 garlic cloves, 1 inch piece of ginger, 1 green chilly and 1 tomato.
In a vessel, I heated two tablespoons of ghee and once the ghee turned hot I added 1/2 tsp of jeera, 2 cloves, 2 green cardamon, 1 bay leaf, 3 peppercorns, 1 inch piece of cinnamon and fried this for about a minute.
To this I added the chopped green chilly, ginger and garlic and fried till the garlic turned golden brown.
I added the chopped onions and sauteed till they turned translucent.
After the onions turned translucent, I added a chopped tomato and cooked that till it became soft
I added a tsp of turmeric powder and fried for a minute.
After this I added 2 and a half cups of water and brought this to a rolling boil. Add two parts water to one part of rice.
Bring this to a rolling boil and add the drained khichdi mix.
Stir this in and add 1 cup of coconut milk and salt to taste. I added around 2 tsp of salt but this is completely as per your preference.
Cover and cook on a medium flame till bubbles appear in the rice mixture. At this point turn the flame to low and cook for a further 2-3 minutes. Then cover the vessel with a cloth and put a heavy weight on top and let it sit for about 10-15 minutes. Your khichdi is ready to serve.