Aromatic Dal Khichdi

This dish comes under one of my experi-mental dishes and believe me this has been my most aromatic, tasty and flavourful of them!! Dominated by the flavour of the awesome fresh parsley, green chilli, which is my favorite, has been added for the heat. Blissful one pot meal with a drizzle of the home made clarified butter!! is what I would call it. So here goes the simple preparation.

Ingredients

1 cup long grain rice soaked and drained
1 cup split pigeon pea lentil soaked and drained
1 huge bunch of parsley chopped roughly
3 green chillies chopped
Salt to taste
A dash of lime juice
Oil, mustard seeds, asafoetida and turmeric powder for tempering

Method

In a vessel take the lentil and the rice, add water double the quantity, a pinch of asafoetida and a pinch of turmeric powder, pressure cook to 2 whistles and keep ready. 
Now in a kadhai take oil, and make a tempering with mustard seeds, asafoetida, turmeric powder, add the chopped chillies, saute a bit, add the chopped parsley and saute, now add the rice lentil mix, add salt to taste, stir well and add water if you find it too thick. It should be a semi flowy consistency, mix well add a dash of lime juice mix well and serve garnished with parsley and a helping of clarified butter.