Rice and Moong Dal Kichdi

A creamy blend where rice and lentils melt into a thick porridge texture. The warm scent of roasted cumin and nutty ghee hits you the moment the pot is opened.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 359
• Protein: 11 g
• Carbs: 59 g
• Fat: 9 g

Ingredients

• 200 g White rice ( washed and soaked )
• 100 g moong dal ( washed and soaked )
• 2 tbsp ghee
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( cloves minced )
• 1 tsp Whole cumin seeds
• 1 pinch asafoetida
• 1 tsp Turmeric powder
• 1 tsp Ginger ground
• 1 L Mineral water
• 1 tsp Gray sea salt

Instructions

1. Cleaning grains

   Mix the white rice and moong dal. Wash them several times in plenty of water until the water runs perfectly clear. Let soak for 15 minutes to soften the grains.

2. Toasting spices

   Heat the ghee in a heavy-bottomed pot. When it's hot and just starting to smoke, toss in the cumin seeds and asafoetida. They should crackle instantly.

3. Aromatic base

   Add the finely chopped onion and minced garlic. Sweat them without browning. Stir in the turmeric and ground ginger. The aroma should become deep and spicy.

4. Slow cooking

   Pour in the drained rice and lentils. Stir to coat them well with fat. Add the mineral water and salt. Bring to a boil, then lower the heat to minimum. Cover tightly.

5. Checking texture

   The dish is ready when the water is absorbed and the grains mash easily between your fingers. The consistency should be supple, like a very creamy risotto.

Chef's tips

• If the mixture gets too dry during cooking, feel free to add a bit of boiling water: the final texture should be like a thick porridge.
• For a more intense flavor, serve with a spoonful of fresh ghee placed directly on the hot plate.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Loosen with a little water when reheating as the rice continues to absorb moisture.