Ingredients
- 1/4 Cup Soaked Rajma/Red kidney beans
- 1/4 cup Rice
- 1/4 cup Moongdal
- 1 tbsp Ghee
- 1 Clove Garlic
- A pinch Cumin
- A pinch Turmeric Powder
- A pinch Asafetida
Instructions
- Heat a pressure cooker with ghee add all the ingredients and saute them for 2 minutes.
- To this add required water and allow it to cook for 2-3 whistles under medium flame.
- Let the pressure release naturally, open the lid and mix well.
- Serve the Rajma rice khichdi while it's still warm.