Khichdi
Local name : खिचड़ी
Rice and moong lentils cooked down together until soft, turned gold with turmeric and finished with cumin ghee.
Photo : Seena.ge · CC BY-SA 4.0
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Method
- Rinse the rice and moong dal together until the water runs clear, then soak for 15 minutes and drain.
- Heat 2 tbsp ghee in a heavy pot and crackle the cumin seeds with the asafoetida for 20 seconds.
- Add the ginger and chilli, stir for 30 seconds, then tip in the drained rice and lentils and coat them in the fat.
- Add the turmeric, salt and 1.1 litres of water, and bring to the boil.
- Turn the heat to its lowest, cover, and cook for 20 to 25 minutes, stirring once halfway so nothing catches on the base.
- The khichdi is ready when the grains have collapsed into something close to a loose risotto; loosen with hot water if needed.
- Finish with the last spoon of ghee and the coriander, and serve very hot with yoghurt.
Khichdi is what gets cooked in India when someone is tired or unwell, kept barely spiced so it is easy to digest. Swap the ghee for coconut oil to make it vegan.
