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.
