← Nouns Cooking · Indian

Ingredients

• 100 g short-grain or basmati rice
• 100 g Yellow moong dal (split mung beans)
• 900 ml Water
• ½ tsp Ground turmeric
• 1 tsp Salt
• 2 tbsp Ghee
• 1 tsp Cumin seeds
• 1 pinch Asafoetida (hing) (optional)
• 1 tsp Ginger, finely chopped
• 1 Green chilli, chopped
• 1 small onion, chopped (optional)
• 1 Tomato, chopped
• 40 g Peas (optional)
• 2 tbsp Coriander (cilantro), chopped

Method

1. Rinse the rice and dal together until the water runs clear, then soak for 20 min. Drain.
2. Put them in a pot with the water, turmeric and salt. Bring to the boil, skim off any foam, then cover and simmer on low for 25 min, stirring now and then, until both are completely soft and porridge-like. (In a pressure cooker, 3–4 whistles.)
3. Meanwhile heat the ghee in a small pan over medium heat. Add the cumin and asafoetida; when the cumin sizzles, add the ginger, chilli and onion and cook for 3–4 min until soft.
4. Add the tomato and peas and cook for 4 min until the tomato is soft.
5. Stir the tadka into the khichdi, mash lightly and add hot water if you like it looser. Taste for salt, scatter with coriander and serve with yogurt, pickle or papad.

Tips

• Most asafoetida powder is cut with wheat flour; leave it out or buy a gluten-free one if that matters.
• Khichdi thickens as it stands, so loosen leftovers with boiling water.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Cook With Manali