Khichdi
Rice and split moong dal simmered together until they nearly fall apart into a soft, porridge-like comfort food, finished with a ghee-cumin tempering. One of India's oldest continuously eaten dishes, referenced in Ayurvedic texts and documented by 14th-century traveler Ibn Battuta, and the genuine ancestor of British colonial-era kedgeree, which dropped the lentils and added smoked fish.
VegetarianVegan-optional
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup split yellow moong dal, rinsed
- 1 cup short-grain white rice (or basmati), rinsed
- 4-5 cups water, adjust for consistency
- 1/2 tsp turmeric powder
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 pinch asafoetida (hing)
- 1-inch piece ginger, minced
- Salt, to taste
- Optional vegetables: diced carrot, peas, potato, cauliflower
Steps
- Dry-roast the moong dal in a pot over medium heat for 2-3 minutes until lightly fragrant.
- Add the rinsed rice, turmeric, and water, and bring to a boil.
- Reduce heat, cover, and simmer 25-30 minutes, stirring occasionally, until the rice and dal break down into a soft, porridge-like consistency, adding water if it thickens too much.
- In a small pan, heat the ghee, add cumin seeds, asafoetida, and ginger, and saute until the cumin sizzles.
- Pour the tempering over the khichdi and stir in salt.
- Serve hot, traditionally with a dollop of extra ghee, yogurt, or pickle.