Kodo Millet Lemon Rice

Rinse the rice and dal together until the water runs clear.

Pressure cook with turmeric, salt and water for 3-4 whistles until soft.

Heat ghee, crackle cumin with asafoetida and ginger.

Pour the tempering over the khichdi and stir through.

Adjust to your preferred consistency with hot water.

Serve hot with curd, papad and pickle.