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Moong Daal Khichdi

Soft one-pot rice and yellow lentils with a ghee and cumin tarka.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1/2 cup split yellow moong daal washed
  • 1/2 cup basmati rice washed
  • 4 cups water
  • 1/2 tsp turmeric
  • 1 tsp salt adjust to taste
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tbsp ginger julienned
  • 2 green chilies slit
  • 1 tomato chopped, optional

Method
 

  1. Soak the daal and rice together in water for 15 minutes. Drain.
  2. Add the daal, rice, water, turmeric and salt to a pot. Bring to a boil, skim any foam, then cover and simmer on low for 25 to 30 minutes until very soft, stirring now and then.
  3. Add hot water if the khichdi is too thick.
  4. Heat the ghee in a small pan. Fry the cumin seeds, ginger, green chilies and tomato for 3 to 4 minutes until the tomato softens.
  5. Pour the tarka over the khichdi, stir and serve hot with yogurt.

Notes

Total time includes 15 minutes soaking.