Traditional Lentil Khichdi with Ghee

A creamy texture where rice and lentils merge, scented with nutty clarified butter. The rising steam carries warm notes of roasted cumin.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 365
• Protein: 11 g
• Carbs: 61 g
• Fat: 9 g

Ingredients

• 200 g White rice ( rinsed and drained )
• 100 g moong dal ( rinsed and drained )
• 2 tbsp ghee
• 1 piece Onion ( finely sliced )
• 2 piece Garlic ( minced )
• 1 tsp Cumin seed
• 1 tsp turmeric
• 1 tsp Ginger powder
• 1 piece Thai chili optional ( slit in half )
• 900 ml Mineral water
• 1 pinch Gray sea salt
• 1 piece Fresh ginger ( grated )

Instructions

1. Washing and soaking

   Mix the white rice and moong dal. Rinse thoroughly with cold water until the water is perfectly clear. Let soak for 15 minutes to ensure even cooking.

2. Roasting the spices

   Heat the ghee in a pot. When it is hot and fluid, add the cumin seeds. They should sizzle instantly and release their aroma without burning.

3. Sautéing the aromatics

   Add the chopped onion, minced garlic, grated fresh ginger, and split Thai chili. Sauté until the onion is translucent. Add the turmeric and ginger powder, stirring to coat everything.

4. Absorption cooking

   Pour in the drained rice and lentils. Stir for 1 minute to coat the grains. Add the mineral water and salt. Bring to a boil, then reduce the heat to minimum. Cover tightly.

5. Resting and finishing

   When the water is absorbed and the texture is meltingly soft, turn off the heat. Let rest for 5 minutes covered. The dish should coat the spoon without being liquid.

Chef's tips

• Rinsing is key: as long as the water is cloudy, there is starch that would make the dish sticky instead of creamy.
• Do not stir too much during cooking to avoid breaking the lentil grains.

Storage

Keeps for 3 days in the refrigerator. Loosen with a little hot water when reheating.