- Surti kolam rice 2cups
- Lilva (papdi beans) 1½ cups
- Olive oil 2tbsp
- Cumin seeds 1tbsp
- Asafoetida (Hing) ½ tsp
- Fresh green garlic 1cup, chopped salt to taste
Wash and soak rice in warm water for at least 30 minutes. Drain & keep aside. Combine the rice and beans in a cooker with salt and pressure cook 3 cups of water. When khichdi is cooked, prepare tempering by heating the oil in pan, add cumin seeds and hing. Add green garlic and saute for a few seconds. Add the rice and beans and mix gently.
Adjust seasoning and serve hot.*