In a deep bottomed saucepan add 2 teaspoons of the vegetable oil. When it heats up add the hing, jeera and rye

When the seasoning starts spluttering, add the chopped green chillies and ginger garlic paste. Saute well

Once the paste is cooked, add the chopped onions and saute until the onions become translucent

Add a little warm water to avoid the onions from getting burnt

Once the raw flavour of the onions goes away add the leftover dal and rice. Leftover rice tends to harden up. Be careful to add the rice gradually to avoid any lumps.

Add two cups of water and let the khichadi cook well

Add the red chilli powder, dhania jeera masala, sugar and salt. Since the cooked dal would have already been adequately seasoned, go a little easy on the masalas and salt. You can always add later as per your taste.

Let the khichadi cook well so that the masalas get evenly cooked. Cook it on a low flame else the khichadi may stick to the pan. Add water if necessary and depending upon the consistency you like. I like mine in a semi liquid form

Garnish with chopped coriander

Enjoy with your favorite pickle, papad and sabzi. My pic has the khichadi with some brinjal fritters I had prepared earlier