Ingredients:

  • 1/2 cup (100g) Split Yellow Moong Dal (skinned)
  • 1/2 cup (100g) Basmati Rice (or Sona Masoori)
  • 2 tablespoons (30g) Ghee (clarified butter), for cooking
  • 1 teaspoon (5g) Cumin Seeds (whole)
  • Small pinch Asafoetida (Hing)
  • 1 teaspoon (5g) Fresh Ginger, grated
  • 1/2 teaspoon (2.5g) Turmeric Powder
  • 5 cups (1.2 litres) Water or Vegetable Stock, hot
  • 1 teaspoon (5g) Salt, plus more to taste
  • 1 tablespoon (15g) Ghee, for tempering (Tadka)
  • 1 to 2 Green Chillies, slit lengthwise
  • 2 Dried Red Chillies (optional)
  • 2 tablespoons Fresh Coriander, chopped, for garnish

Instructions:

  1. Rinse and Soak: Combine the rice and moong dal in a sieve and rinse thoroughly under cold running water (3–4 times) until the water runs clear—a crucial step for a clean flavour. Transfer to a bowl and cover with fresh water; soak for 30 minutes. Drain well just before cooking.
  2. Melt Ghee: Heat the 2 tablespoons of ghee in the heavy-bottomed pot over medium heat until shimmering.
  3. Bloom Spices: Add the cumin seeds and asafoetida. Sauté for 30–45 seconds until the seeds are fragrant and lightly toasted. Do not burn them.
  4. Add Aromatics: Stir in the grated fresh ginger and turmeric powder. Cook for 1 minute until the ginger is fragrant.
  5. Combine Ingredients: Add the drained rice and lentils, along with the salt. Stir well for 2 minutes, coating the grains in the spices.
  6. Add Liquid: Pour in the 5 cups of hot water/stock. Bring the mixture to a rolling boil over high heat, stirring occasionally to prevent sticking.
  7. Reduce and Simmer: Once boiling, reduce the heat immediately to the lowest setting. Cover the pot tightly with a lid, leaving a slight gap for steam release if necessary.
  8. Cook to Perfection: Simmer for 30–35 minutes, or until the rice and lentils have broken down completely and the mixture resembles a thick, smooth porridge. If the Khichdi seems too thick, add an extra 1/2 cup of hot water and stir through.
  9. Rest: Turn off the heat and let the Khichdi rest, covered, for 5 minutes.
  10. Prepare the Tempering: While the Khichdi rests, heat the final 1 tablespoon of ghee in a small skillet over medium heat.
  11. Sizzle Aromatics: Once the ghee is hot, add the green and dried red chillies (if using). Sauté quickly for 15–20 seconds until they sizzle and the chillies look slightly blistered.
  12. Finish the Dish: Pour the entire tempering—ghee, chillies, and all—over the Khichdi in the main pot. Stir quickly to incorporate the richness.
  13. Serve: Garnish generously with fresh coriander before serving hot.