Rice and Moong Dal Kichdi
Ingredients
- 200 gWhite rice (washed and soaked)
- 100 gmoong dal (washed and soaked)
- 2 tbspghee
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (cloves minced)
- 1 tspWhole cumin seeds
- 1 pinchasafoetida
- 1 tspTurmeric powder
- 1 tspGinger ground
- 1 LMineral water
- 1 tspGray sea salt
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
