Khichdi

Method

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1. Toast the moong dal in a dry pan over a medium heat for 2 minutes, until it smells nutty.

   Mark done Start 2 min timer

2. Rinse the dal and rice together until the water runs clear.

   Mark done

3. Heat the ghee in a heavy pan and fry the cumin seeds and asafoetida for 30 seconds.

   Mark done Start 30 sec timer

4. Add the ginger and chillies and cook 1 minute.

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5. Add the tomato and turmeric and cook 3 minutes.

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6. Tip in the drained rice and dal and turn them in the ghee for 2 minutes.

   Mark done Start 2 min timer

7. Pour in the water, add the salt, and bring to the boil.

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8. Turn the heat low, cover, and cook 20 minutes, stirring twice, until both grains have collapsed and it is soft and loose.

   Mark done

9. Rest 5 minutes off the heat.

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10. Stir in the coriander, pour the finishing ghee over, and serve.

    Mark done

Chef’s Tips

• Dry-roast the dal. It is two minutes and it changes everything.
• Five parts water to one of grain, for softness.
• A spoon of ghee poured over at the table, not stirred in earlier.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Plain yoghurt
• Mango pickle
• Papad

Storage & Reheating

Keeps 2 days refrigerated. It thickens; loosen with hot water when reheating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.