Moong Dal Khichdi

• Basmati rice

  washed and soaked 20 minutes

  200 g

• Cumin seeds

  10 g

• Moong dal

  100 g

• Salt

  to taste

• Turmeric powder

  10 g

• Water

  600 ml

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Method

1. 1Rinse 100 g moong dal under running water until the water runs clear. Drain and set aside.
2. 2Rinse 200 g basmati rice under cold water until the water runs clear. Soak in water for 20 minutes, then drain.
3. 3In a heavy-bottomed pot, heat 15 ml water on medium heat. Add 10 g cumin seeds and let them sizzle for 10 seconds until fragrant.
4. 4Add the soaked rice and moong dal to the pot. Stir gently for 1 minute to coat the grains with the cumin aroma.
5. 5Pour in 600 ml water. Add 10 g turmeric powder and 10 g salt (to_taste). Stir well.
6. 6Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 15–18 minutes, or until the dal and rice are soft and the liquid is absorbed.
7. 7Check the consistency: if too dry, add 50 ml hot water and stir gently. If too wet, cook uncovered for 2 minutes.
8. 8Turn off the heat. Let the khichdi rest covered for 5 minutes. Fluff with a fork and serve warm.