Indian 35 min

Khichdi

Name: Khichdi
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice; 1/2 cup yellow moong dal (split yellow lentils); 3 tablespoons ghee; 1 teaspoon cumin seeds; 1/2 teaspoon turmeric; 1/2 teaspoon black pepper; Pinch of asafoetida (hing); 4 cups water; Salt to taste; 1 tablespoon ghee for finishing; Pickle, papadums, and yogurt for serving

vegetarianvegangluten-freehealthycomfort-food

Ingredientsfor 2

320

Cal

12g

Protein

52g

Carbs

Fat

11 cup basmati rice
21/2 cup yellow moong dal (split yellow lentils)
33 tablespoons ghee
41 teaspoon cumin seeds
51/2 teaspoon turmeric
61/2 teaspoon black pepper
7Pinch of asafoetida (hing)
84 cups water
9Salt to taste
101 tablespoon ghee for finishing
11Pickle, papadums, and yogurt for serving

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Instructions

1
Rinse rice and dal together until water runs clear. Soak together for 20 minutes. Drain.
2
Heat ghee in a heavy pot over medium heat. Add cumin seeds and sizzle 30 seconds. Add asafoetida, turmeric, and black pepper. Stir 10 seconds. Add the drained rice and dal. Stir to coat in the spiced ghee for 1 minute.
3
Add 4 cups of water and salt. Bring to a boil, stir once, then reduce to the lowest possible heat. Cover and cook for 20–25 minutes until rice and dal are completely soft and have melded into a porridge-like consistency. Stir vigorously — khichdi should be smooth and creamy, not grainy. Finish with 1 tablespoon fresh ghee drizzled over the top. Serve with pickle, yogurt, and papadums.