Moong Dal Khichdi
Ingredients
- 200 gWhite rice (rinsed)
- 100 gmoong dal (rinsed)
- 2 tbspghee
- 1 tspCumin seed
- 1 tspmustard seeds
- 1 pinchasafoetida
- 1 tspTurmeric powder
- 1 tspGinger powder
- 1 LMineral water
- 1 tspGray sea salt
- 10 gFresh cilantro (chopped)
- 20 gFresh ginger (peeled and grated)
Method
A smooth texture where rice and lentils meld into a thick porridge consistency. Spices toasted in ghee release a nutty aroma that permeates every grain.
- 1
Mix the white rice and moong dal. Rinse with clear water until the water runs clear to remove excess starch. Drain carefully.
- 2
Heat the ghee in a sauté pan. When hot, add the cumin seeds, mustard seeds, and asafoetida. Once the seeds crackle and become fragrant, add the grated fresh ginger, then the turmeric and ginger powder.
- 3
Add the rice-lentil mixture to the pan. Stir so that the fat coats each grain. Add the mineral water and salt. Bring to a boil.
- 4
Lower the heat to minimum, cover and simmer. The liquid should be completely absorbed and the grains should mash easily under pressure. The consistency should be soft, not dry.
Frequently asked questions
How do you get this dish right?
- The secret is in the 'Tadka' (blooming): spices should crackle but never turn black or they will become bitter.
- If the mixture becomes too thick, add a splash of boiling water to loosen the texture.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat over low heat with a bit of water to restore creaminess.
