Khichuri, traditionally prepared with yellow moong daal and white rice as main ingredients.Preparation Time: 10 mins (+20 mins for soaking) | Cooking Time: 20 mins | Serves: 2Ingredients- 1/2 cup brown rice- 1/2 cup mixed moong and moth daal- 1-2 green/red chillies, chopped- 1 clove of garlic, finely chopped- 1/2” ginger, finely chopped- 1 onion, chopped- 2 tomatoes, pureed (or 5 tbsp tomato puree)- a pinch of hing (asafoetida)- 1 tsp cumin seeds- 1/2 tsp turmeric powder- Salt to taste- Lemon juice to taste- 2 tsp gheeMethod-Wash the rice and daals under running water. Soak in 3 cups of hot water for 20 minutes.-Heat ghee in pressure cooker. Add hing and cumin seeds. When the seeds start to sputter, add chopped onion. Sauté the onion for a minute.-Add chopped ginger, garlic and chillies to the onions. Sauté for 5 mins.-Add the tomato puree and all the spices. Mix well. Sauté for a minute and then add the soaked rice and daal along with the water they were soaked in. Pressure cook for two whistles.-Remove from heat and let the steam escape on its own before opening the cooker.-Serve hot with some papad and pickle.