Buttermilk khichdi

I had printed this recipe from bawarchi.com a long time back, but only got around to making it last night. It was a good night light dinner, after a day full of kids' b'day party pizzas & cake. Here's how I made it:

1 cup short grain rice
About 3-4 cups thin buttermilk
For tempering - 2 tsp ghee or oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 2 red chillies - broken into 2 each, 1 tsp udad dal, I tsp chana dal, handful of cashew pieces, few curry leaves
Salt to taste
Cilantro for garnish

Heat the ghee/oil. Add mustard seeds. When they splutter, add cumin seeds and the rest of the ingredients for tempering. Saute a few minutes, then add the rice, buttermilk and salt. Stir well. Cook on medium low for about 20 mins. till done.

Serve with mango pickles, chips or papad.