Moong dal khichdi

Heat ghee or oil in a pressure cooker, add cumin seeds (jeera) and let them splutter.

Sauté onions until translucent.

Add tomatoes, green chilli, and ginger, and cook until tomatoes soften.

Stir in turmeric powder and asafoetida.

Add rice and moong lentils, and sauté for a minute.

Pour in water, season with salt, and close the lid tightly.

Pressure cook on high heat for 7-8 whistles or 8-9 minutes on medium-high to high heat.

Allow natural pressure release, then check the consistency.

Simmer on low heat for a few minutes until you achieve the desired consistency.

Before serving, drizzle ghee on top.