Description
When Indian families want something warm and easy, millions reach for khichdi: rice and lentils cooked together with turmeric, cumin and ghee until soft and porridge-like. It is closer to a thick porridge than a pilaf, and it is delicious with a squeeze of lemon.
Ingredients
- 1/2 cup (100 g) basmati rice
- 1/2 cup (100 g) split yellow moong dal
- 2 tbsp ghee, plus 1 tbsp for finishing
- 1 tsp cumin seeds
- 1/4 tsp asafoetida (hing)
- 1 tbsp grated fresh ginger
- 1 green chili, slit lengthwise
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 1/2 tsp ground turmeric
- 1 cup mixed vegetables, such as diced carrots and peas
- 4 cups (960 ml) water
- 1 tsp salt
- 2 tbsp chopped fresh cilantro
- Lemon wedges, for serving
Instructions
Rinse the rice and dal together in several changes of water until it runs clear. Cover with water and soak for 20 minutes, then drain.
Heat 2 tbsp of the ghee in a heavy pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Stir in the asafoetida, ginger, green chili and onion and cook for 4 minutes.
Add the tomato and turmeric and cook for 3 minutes, until the tomato softens.
Add the rice, dal, vegetables, water and salt. Bring to a boil, then cover and simmer over low heat for 25 minutes, stirring once or twice, until the rice and dal are completely soft and the khichdi is thick and porridge-like.
Stir in the remaining 1 tbsp ghee and the cilantro. Serve hot with lemon wedges.
Notes
- Keeps 3 days in the fridge. It thickens as it sits, so add a splash of hot water when you reheat it.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Comforting Soups
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Fat: 12 g
- Carbohydrates: 40 g
- Protein: 9 g