Dry roast the lentils in a pan until it’s mild brown in color.

Pour 3 cups of water in a big saucepan along with rice and roasted lentils. Bring it to a boil and then drop it down to medium low heat. Sprinkle salt and allow it to simmer until rice and lentils are half cooked.

Sprinkle turmeric and give it a stir. Continue simmering until the rice and lentils are completely cooked through and it turns into a smooth stew. Add more water if it gets dry and continue cooking. Check for salt and add any, if required.

Once Khichuri is ready with the perfect smooth texture, switch off the heat.

In a separate pan, heat ghee and add bay leaves along with dry red chilies, panch phoron and finely chopped ginger. It should take about a minute to sizzle up. Drizzle the whole thing to the Khichuri and give it a mix.

Serve warm with your choice of sides like crispy fried veggies, pickle or some crunchy papad.