In a pan dry roast moong dal for 5 mins or upto a smoothing smell comes from the dal. But careful the moong dal should not be black.
Clean and rinse rice for 2 to 3 times and soak. Same with the moong dal
Heat 3 cups of water in another bowl.
In a handi heat ghee, add bay leaves to it. When the bay leaves change colour, add saunf, hing and haldi powder. Stir it properly. Add the soaked rice and dal.
Saute properly up to the water evaporates from the rice and dal. Add the hot water to it. And also and salt. Now cook upto the water evaporates and rice is almost to cook.
Remove the handi from gas add one more 1tbsp (it is totally optional, but I add it as my father in law loves more ghee in Khichdi), scarped coconut.
Let the Khichdi stand undisturbed for 15mins. Then serve hot with dalma or allo curry that too in typical Odisha style.
