Ingredients:

  • cup Basmati Rice, rinsed
  • /2 cup Yellow Split Moong Dal, rinsed
  • cups Water or light vegetable broth
  • /2 teaspoon Turmeric Powder
  • teaspoon Salt (or to taste)
  • Tablespoons Ghee or Oil
  • teaspoon Cumin Seeds
  • whole Dried Red Chillies
  • A generous pinch of Asafoetida (Hing)
  • Tablespoon Fresh Ginger, minced
  • cloves Garlic, minced
  • /2 medium Onion, finely chopped (optional)
  • Green Chilli, slit (optional)
  • /4 cup Fresh Cilantro, chopped (for garnish)
  • Extra Ghee (for serving, optional)

Instructions:

  1. Thoroughly rinse the rice and moong dal together until the water runs nearly clear. Set aside.
  2. In a heavy-bottomed pot, combine the rinsed grains, 5 cups of water (or broth), turmeric powder, and salt. Bring the mixture to a rolling boil over high heat.
  3. Once boiling, immediately reduce the heat to low, cover the pot, and allow it to gently simmer for 25–30 minutes, stirring once halfway through, until the rice and lentils are very soft and have absorbed most of the liquid.
  4. While the Khichdi simmers, prepare the tadka (tempering). Heat the 2 tablespoons of ghee or oil in a small separate pan over medium heat.
  5. Add the cumin seeds and dried red chillies to the hot fat. Let them splutter. Immediately add the asafoetida (hing), minced ginger, minced garlic, and slit green chillies (if using). Sauté briskly for about 30–60 seconds until fragrant.
  6. If using onion, add it now and cook until softened and translucent (about 5 minutes). Then, pour the entire tadka mixture (fat and spices) directly into the cooked Khichdi in the main pot.
  7. Gently stir the tempering through the soft Khichdi. If the consistency is too thick (it should be creamy/porridge-like), add a splash more hot water until desired creaminess is reached.
  8. Cover the pot and let it rest off the heat for 5 minutes to allow the flavours to fully meld together.
  9. Garnish generously with fresh cilantro and serve hot, optionally topped with an extra dollop of ghee.