Ingredients:

  • ½ cup Moong Dal (Split Yellow Lentils)
  • 1 cup Basmati Rice (or short grain)
  • 6 cups Hot Water (1.5 Litres)
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Salt, or to taste
  • 2 Tablespoons Ghee (Clarified Butter), for tempering
  • 1 teaspoon Whole Cumin Seeds
  • 1 teaspoon Freshly grated Ginger
  • Pinch Asafoetida (Hing)
  • 1 Tablespoon Ghee, for finishing
  • 2 Tablespoons Fresh Coriander (Cilantro), chopped

Instructions:

  1. Rinse and Soak: Combine the rice and moong dal in a sieve. Rinse under cold running water until the water runs completely clear. Transfer the rinsed mixture to a bowl and cover with fresh water. Soak for a minimum of 30 minutes, then drain thoroughly before cooking.
  2. Heat the Ghee: Place the pressure cooker (or heavy pot) over medium-high heat. Add 2 tablespoons of ghee.
  3. Temper Spices: Once the ghee is hot and shimmering, add the whole cumin seeds. Cook for 15-20 seconds until they sizzle and turn light brown.
  4. Add Aromatics: Add the grated ginger and the pinch of Asafoetida (Hing). Sauté rapidly for 30 seconds until fragrant. Do not burn the spices.
  5. Add Grains and Turmeric: Add the drained rice and dal mixture to the pot. Stir gently for 1 minute to toast the grains slightly. Add the turmeric powder and salt.
  6. Introduce Water: Pour in the 6 cups (1.5 L) of hot water. Stir well to ensure nothing sticks to the bottom.
  7. Seal and Cook: Close the pressure cooker lid. Cook on high pressure for 4 whistles, or for 12 minutes in an Instant Pot on the ‘Porridge’ setting. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
  8. Check Consistency: Open the cooker/pot. The khichdi should be thick and creamy. If it is too thick, stir in an extra splash of hot water until the desired consistency is achieved.
  9. Finish and Serve: Stir through the chopped fresh coriander. Ladle the khichdi into bowls and drizzle the final 1 tablespoon of fresh ghee over each serving.