There are a million ways to make khichdi—an Indian dish that mixes lentils and rice with spices. Khichdi translates to “mixture,” and that’s exactly what this is. Here’s a recipe based on how I first had it, but experiment! Try adding other spices, such as fennel seeds, cumin seeds, garam masala, or curry powder.
Sauté cooking oil, red onion, coriander seeds, turmeric powder, and cayenne pepper in a skillet, manual pressure cooker pan, or electric pressure cooker on sauté mode.
Add rice, moong dal, garlic, and ginger root and stir to coat, and transfer to pressure cooker if necessary.
Add 3 cups of water and close the pressure cooker. Cook under high pressure for about 5 minutes.
The first time I had this, it was served with lots of fresh raw arugula, which added a nice flavor and texture.