450 g rice
250 g yellow moong/lentil
2 tsp turmeric
1 large onion
1 clove garlic
3-4 tbsp oil
salt to taste
Soak rice and lentil separately in water for 10 minutes.
Heat oil, fry sliced onion until brown. Remove and keep aside. In the same oil fry chopped garlic for a few seconds until pale brown, add turmeric and strained rice and moong. Fry for a few minutes. Add water, (it should be 1 inch above the rice), salt and the fried onion. Stir gently when the water boils. When all water has been absorbed,
lower heat and cover pan with a tight fitting lid. Place an iron griddle/tava underneath the pan and leave khichri on very low heat for 10-15 minutes.
Serve with fish curry.