From: GOAN COOKBOOK by Joyce Fernandes
1 cup rice
1 cup green gram dal
1 1/2 cups jaggery
4 cups water
1 cup grated coconut
1 1/2 tbps ghee.
Wash the rice and dal and keep it aside for 15 minutes.
Heat 1 tbs ghee in a vessel and roast the rice and dal in it till the rice is whitish in colour. Add four cups of water and cook in the cooker. Remove the vessel from the cooker after the mixture of rice and dal is cooked well. Add jaggery, grated coconut and powdered cardamoms. Stir it on a low fire till the khichdi thickens and the jaggery is absorbed. Then remove the vessel from the heat.
Coat a deep thali with the remaining 1/2 tbsp ghee and spread the kichadi evenly in it. When it cools, cut it into large rectangular pieces and serve.