Traditional Lentil Khichdi with Ghee
Ingredients
- 200 gWhite rice (rinsed and drained)
- 100 gmoong dal (rinsed and drained)
- 2 tbspghee
- 1 pcOnion (finely sliced)
- 2 pcGarlic (minced)
- 1 tspCumin seed
- 1 tspturmeric
- 1 tspGinger powder
- 1 pcThai chili (slit in half)
- 900 mlMineral water
- 1 pinchGray sea salt
- 1 pcFresh ginger (grated)
Method
A creamy texture where rice and lentils merge, scented with nutty clarified butter. The rising steam carries warm notes of roasted cumin.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Loosen with a little hot water when reheating.
