To me Khichdi is no different from our South Indian  Pongal. I can see  many similarities except for one difference. Pongal varieties are limited whereas you come across so many types of khichdis.
From the simplest to   the most spiced varieties, well am going to share my favourite simple Khichdi.


1 cup rice
1/2 cup moong dal
2 green chillis chopped fine or slit.
1 tbsp finely minced ginger
1/2 cup  finely chopped tomatoes.
1 tbsp finely chopped cilantro.
salt to taste
Pinch of asafoetida powder
Pinch of turmeric powder
1 tsp cumin seeds.
1/2 tsp cracked pepper.
 1tbsp oil or ghee.


Soak the rice and dal for few minutes after washing well.
In a deep pan add some oil or ghee, when it heats up, add cumin seeds, green chillis, ginger, chopped tomatoes, then add this to the rice and dal, add 3  1/4 cups water and pressure cook after adding turmeric powder, pepper, salt.

After 4 whistles , you can switch off the  flame.
When the pressure cooker has cooled down, stir the khichdi well,  add some ghee on top and serve hot with papad, pickle or curd.