Masoor Daal Khichdi

Wash and soak the lentils in adequate water for 30 minutes before cooking

Drain the water post soaking

Melt 2 tablespoon ghee in a pressure cooker

Temper with Bay leaf, dry red chilli,cumin seeds, pepper corns, cinnamon, cardamoms and cloves

After the cumin seeds splutter, add the onions and sauté until translucent

Add the tomato purée next and the dry spices

Cook on medium heat until the spices release oil and the colour of the mixture looks darker

Add the vegetable next, followed by salt to taste

Mix well and sauté for 2-3 minutes

Finally add the rice-Daal and water needed to cook them well

Pressure cook for upto 2 whistles approximately and take off heat

Let the steam subside, after which you can open the lid

Add the remaining ghee and mix well

Serve warm garnished with chopped coriander leaves accompanied by curd,pickles,paapads, bhajias, etc

My tip: the consistency of the khichdi is upto you. I like it pulav like, however add more water and cook for some more time for a mushy consistency