Ingredients:

250 gm - rice
10 gm - turmeric powder
15 gm - cumin seeds
6 - green chillies, chopped
6 - red chillies, chopped
100 gm - coconut, grated
2 - ripe mangoes, chopped
150 ml - mango juice
100 gm - ghee
4 - curry leaves
30 gm - mustard seeds
120 gm - split bengal gram
salt to taste

Method:

Boil rice and Bengal gram with mango juice, water, salt and turmeric. Make a paste of cumin seeds, chillies and coconut. Keep aside. Add cooked rice and half the amount of ghee to it. Heat the remaining ghee. Saute the curry leaves and mustard seeds until the seeds crackle. Then add it to the khichdi. Garnish with chopped mangoes
-Rehana Khatri

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