1 cup rice
1 cup split green moong beans (can be found in Indian food stores, or may substitute green split peas)
1 tsp turmeric powder
1 tsp salt
water to cook rice and beans
1. Rinse the rice and moong beans together in a large pot several times.
2. Khichadi can easily be made in a pressure cooker: Add water, salt, and turmeric to the rice and moong, then place in the pressure cooker and cook for 15 minutes after the first whistle sounds.
3. If a pressure cooker is not avaliable: Cook rice and moong together on the stovetop in a deep pot with 5 cups of water, turmeric, and salt until rice is done (about 1/2 an hour). Add more water for looser khichadi, less for a thicker dish.
4. When done, khichadi should be soft and smooth, with no water remaining. Stir khichadi before serving to create a uniform texture.
5. Serve hot with kadhi.