Khichuri or khichdi is a famous rice dish which is very nutritious and fulfilling.It has many versions across indian states like Bihar,Rajasthan,Gujarat,Bengal etc.
Though I have tasted and liked all of them,I felt almost all follow same recipe except for some minute changes.
Here it is,the way I make and the way my family likes it! You can also add veggies like alu,peas,cauliflower etc to make it more nourishing.It's also easy on stomach when one is recovering from illness.

Ingredients

1cup rice
1/4 cup splitmoong dal
1/4 cup whole moong dal
1 dry red chilli(optional)
2 bay leaf
tsp jeera
tbsp ginger paste/ginger garlic paste
1 medium onionchopped finely(optional)
4 cloves
2tbsp garam masala
salt to taste
oil


1.Heat oil in a pressure pan/cooker,add onions,bayleaf,chilli,jeera,cloves,ginger paste till onions are golden brown.
You can add the vegetables to saute a little in this step or do it in the next step
2.Add 2tbsp garam masala and fry it a little and then add 5cups water to it.
3.Now take the rice and dal mixture and vegetables if you didn't add them in 1st step and put them all in boiling water and spice mix.Stir all once.
4.Close the cooker with the lid.Bring to full pressure on high heat.Reduce heat then and cook for 2-4 mins.
5.Remove cooker,let it cool.
You can add more water and cook it on slow flame if u like little mushier khichdi.If it's liquidy also you can cook for some time so that it becomes a little like pongal-semi wet consistency.
Traditionally khichdi is little wet in consistency.
6.pour some ghee into the khichuri if desired,serve hot with papad,achar(pickle) and yoghurt salad(raita/plain curd)

Note: If you don't have garam masala,just roast and grind 1 cardamom,3 cloves,1 red chilli,tsp jeera,2tsp coriander seeds and use itin 2nd step or stir it into the hot cooked rice before serving.Then take care not to use cloves in 1st step.
Many people roast the dal before cooking it in water but I never felt the need for that.Also Masoor dal can be used instead or in addition to the moong dals.I generally prefer the above combination of split and whole moong dals.