Ingredients:

  • 1 cup Basmati Rice, long grain (rinsed well)
  • ½ cup Split Yellow Moong Dal (skinless, rinsed well)
  • 4 cups Water or Vegetable Broth
  • 1 tsp Fine Sea Salt
  • ½ tsp Turmeric Powder
  • 2 Tbsp Ghee (Clarified Butter) or Neutral Oil
  • 1 tsp Cumin Seeds (Whole)
  • ¼ tsp Asafoetida (Hing) powder (optional)
  • 1 Tbsp Fresh Ginger, finely minced or pasted
  • 1 Green Chilli, split lengthwise (optional)
  • 2 Tbsp Fresh Coriander (Cilantro), chopped (for topping)
  • 1 tsp Extra Ghee (for serving, per bowl)

Instructions:

  1. Rinse the Grains: Combine the Basmati rice and Moong Dal in a large sieve. Rinse them under cold running water until the water runs completely clear to remove excess starch.
  2. Soak (Optional): Place the rinsed rice and dal in a bowl and cover with fresh water. Allow to soak for 30 minutes. Drain thoroughly just before cooking.
  3. Heat the Fat: Place a heavy-bottomed pot or pressure cooker base over medium heat. Add the 2 tablespoons of ghee or oil.
  4. Toast the Seeds: Once the ghee is shimmering, add the whole cumin seeds. Let them sizzle until they turn a light golden-brown (about 30 seconds).
  5. Add Aromatics: Immediately add the asafoetida (hing), fresh ginger, and green chilli (if using). Sauté for 30–45 seconds until the raw smell of the ginger disappears. Do not burn the spices.
  6. Add Grains and Spice: Add the drained rice and dal along with the turmeric powder. Stir gently for 1 minute to coat the grains in the tempered spices.
  7. Add Liquid and Salt: Pour in the 4 cups of water/broth and the sea salt. Bring the mixture to a rolling boil over high heat.
  8. Cook (Stovetop Method): Reduce the heat immediately to low. Cover the pot tightly and simmer gently for 30–35 minutes until the grains are extremely soft and the texture is creamy.
  9. Check Consistency: If the Khichdi is too thick, stir in 1/2 cup of boiling water until the desired porridge-like consistency is reached.
  10. Rest and Serve: Let the Khichdi rest, covered, for 5 minutes. Ladle into bowls, garnish generously with fresh chopped coriander, and finish with a teaspoon of extra ghee drizzled over the top.