Makai Ki Khichdi

Ingredients             

• 1 cup sweet corn kernels
• 1¼ cups rice, soaked for 20 minutes and drained                
• 2 tablespoons ghee + to drizzle                   
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)                
• 1½ teaspoons finely chopped ginger
• 4-5 green chillies, chopped         
• ½ teaspoon turmeric powder            
• Salt to taste
• 2 tablespoons lemon juice                
• 2 tablespoons chopped fresh coriander leaves 
• Fresh coriander sprigs to garnish
• Yogurt to serve
• Roasted papads to serve     

Method

1. Heat ghee in a pressure cooker, add cumin seeds. Once they start to change colour, add asafoetida, ginger, green chillies and turmeric powder, mix well and saute for 1-2 minutes.
2. Add corn kernels and mix well. Add drained rice and salt and mix well. Add 4½ cups of water and mix well. Add lemon juice, mix, cover and cook on medium heat for 3-4 whistles. 
3. Switch the heat off and allow the pressure to reduce completely.
4. Open the cooker, mix the khichdi thoroughly. Add coriander leaves and mix well.
5. Transfer the khichdi into a serving bowl, drizzle ghee, garnish with coriander sprigs and serve hot with yogurt and roasted papads.