• I like to make plain khichdi using basmati rice and split yellow lentils (dhooli moong dal). You can find suggestions for other ingredients below.
• To prepare, combine equal parts rice and lentils; for example, use one cup of rice and one cup of lentils. Measure the water with the same cup. For two cups of the rice and lentil mix, you will need four cups of water.
• It's very important to wash the rice and lentils together under running water until the water runs clear. If you can't wash them under running water, change the water 3-4 times to clean them properly.
• After washing, soak the rice and lentil mixture in water for 30 minutes before cooking.
• For this recipe, I only use green chilies and, optionally, fresh coriander leaves (dhania/dhonepata). I don't include onions or tomatoes in my plain version. So, chop 3-4 green chilies and about half a bunch of coriander leaves if you're using them.
• Since this is a microwave recipe for plain khichdi, I'll explain the steps accordingly. Start by taking a microwave-safe bowl or pot with a handle and a lid, similar to the one I've shown.
• Heat this bowl with 2 teaspoons of ghee and the tempering - dry red chilies chilies (optional), one teaspoon of cumin seeds, and a quarter teaspoon of hing/asafoetida in the microwave on high for 30 seconds, leaving the lid off. The aroma will be wonderful.
• Next, drain the water from the rice and lentil mixture, then add the rice and lentils to this bowl or handi.
• Stir in one teaspoon of turmeric powder.
• Now, add one teaspoon of salt, adjusting it to your taste.
• Then, add the chopped green chilies.
• After adding the chilies, pour in the hot water as per the earlier instructions. For two cups of rice and lentil mixture, use four cups of hot water; do not use cold or room temperature water.
• Mix everything thoroughly.
• If you are using chopped cilantro, add it now and mix well.
• Place the bowl with the lid on into the microwave and cook on high for 10 minutes.
• At this point, the mixture will be partly cooked.
• Take it out, stir for even cooking, then return it to the microwave without the lid and cook on 60% or medium heat for another 10 minutes.
• Remove the bowl and stir again.
• You can optionally add about one-third cup of hot water and mix it in now.
• Then, cook it on high for five minutes.
• This final step makes the khichdi wonderfully soft, which I prefer over a dry consistency. Now, your microwave-cooked plain khichdi is ready to be served!

Serving Suggestion

• Enjoy this simple, comforting, and light meal with fried or roasted papad, pickle, and yogurt.