1/2 cup rice
1/4 cup red lentils (masoor)
1 inch stick cinnamon
1 teaspoon whole cumin
1 bay leaf
1/2 teaspoon tumeric powder
3 cups water
1 tablespoon oil
Wash the rice and lentils well and mix together. Heat the oil and when hot fry the cinammon, cloves, cardamom and bay leaf. When the leaf starts going brown, add the whole cumin and let it sizzle up.
Then add the onion and fry well until it starts going brown. Add the turmeric and give the masalas a good stir.
Add the rice and lentils, and fry for a minute stirring the masala into the mixture evenly. Add some salt at this stage.
Lower the flame to a medium heat, add the water, cover and cook. During this time, you can add raw carrots, potatoes, cauliflower, peas etc to make the dish even more healthy.
When the lentils lose their shape and the rice is cooked, your khichdi is ready. It should have a runny consistency.