Moong dal khichdi

May is the hottest month- so hot that one doesn't even want to step into the kitchen. But there are only so many times you can order takeaway before you get totally fed up of it. And mouths need to be fed. Which is when innovation steps in.
This khichadi is high on taste, and very low on effort- exactly my kind of dish.

1 measure whole moong dal
1 measure rice
1/2 tsp haldi powder
1 pinch hing
salt to taste1 tbsp ghee
1/2 tsp jeera
2 red chillis
Coriander leaves for garnish

Method
Wash the dal and rice, and pressure cook with haldi powder and hing till well done (20 minutes on the pressure cooker should be sufficient). Remove from the fire, and let the pressure release on it's own. Add salt to taste, and mix well.
Heat the ghee, temper with jeera, and once it stops spluttering, add red chillies and saute for about a minute. Pour over the khichadi. Garnish with coriander leaves and serve hot.