There are endless varieties of kichidi. We tried this recipe from Hebbars’ Kitchen: https://hebbarskitchen.com/moong-dal-khichdi-recipe/ It was well-balanced and delicious, but we found that the diced onion was still crunchy (probably due to cooking on low heat, per the instructions). So the next time we will saute the onions on medium heat until translucent.
Note: In terms of ingredients, the author refers to “cumin” (which could be interpreted as ground cumin). It’s clear from visuals that she means cumin seeds, and that’s what we used. (Jan. 2023)
Cooking Adventures 