Moong Dal Khichdi

Ingredients

• White rice (sona masoori or basmati) 100 g
• Split yellow moong dal 100 g
• Ghee 1.5 tbsp (20 g)
• Cumin seeds 1 tsp
• Asafoetida (hing), gluten-free a pinch
• Fresh ginger, grated 10 g
• Green chili, slit 1
• Ground turmeric 1/2 tsp
• Water 750 ml
• Salt 1 tsp

Instructions

1. 1

   Rinse the rice and dal together until the water runs clear, soak for 20 minutes and drain.

2. 2

   Heat the ghee in a pressure cooker, add the cumin seeds and let them crackle, then add the asafoetida, ginger and green chili and stir for 30 seconds.

3. 3

   Add the drained rice and dal with the turmeric and stir for 1-2 minutes to coat them in the ghee.

4. 4

   Pour in the water, add the salt and stir, then close the lid and cook over medium heat for 3-4 whistles, about 12 minutes.

5. 5

   Let the pressure release on its own, then open and stir well; the khichdi should be soft and loose like porridge. Add a little hot water if it is too thick, as it thickens on standing.

6. 6

   Serve hot with plain yogurt, papad or pickle.