Khichdi (Rice and Lentil Comfort Dish)
From: India
Servings:
4
Difficulty:
Medium
Ingredients
- 1 cup basmati rice
- ½ cup split yellow lentils (moong dal), rinsed
- 4 cups water or light vegetable broth
- 2 tbsp ghee or vegetable oil
- 1 onion, thinly sliced
- 1 tsp ginger-garlic paste
- 1-2 green chilies, minced (optional)
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- Salt to taste
- Fresh cilantro, chopped
- Lemon juice (optional)
- For serving: yogurt, pickle, pappad
Instructions
- 1. Rinse rice and lentils separately until water runs clear.
- 2. Heat ghee in a large pot over medium heat.
- 3. Add cumin seeds. Let them crackle and become fragrant, about 30 seconds.
- 4. Add sliced onion. Fry until golden and crispy, about 5-7 minutes. Set aside half the onion for garnish.
- 5. Add ginger-garlic paste and green chili to the remaining oil. Fry for 1-2 minutes.
- 6. Add turmeric powder. Stir briefly.
- 7. Add rinsed rice and lentils. Stir gently for 2-3 minutes so they're coated in ghee.
- 8. Pour in water or broth. Bring to a boil.
- 9. Reduce heat to low. Cover tightly and simmer for 20-25 minutes until rice and lentils are very soft and most liquid is absorbed.
- 10. Fluff gently with a fork.
- 11. Season with salt and a squeeze of lemon juice if desired.
- 12. Transfer to a serving bowl. Top with reserved fried onion and fresh cilantro.
- 13. SERVE hot with plain yogurt, pickle (achar), and pappad on the side.