Dal Khichdi

🔥 Prep

• Rinse 150 g basmati rice under cold water until water runs clear, then soak for 15 minutes and drain.
• Rinse 100 g moong dal similarly, soak for 10 minutes, then drain.
• Peel and finely chop the 0.5 pc onion.
• Dice the 0.5 pc tomato into small pieces.
• Measure out 1.5 tbsp ghee, 1 tsp cumin seeds, 0.5 tsp turmeric powder, 1.25 tsp salt, and have 700 ml water ready.

🔥 Cook

• 1. Heat 1.5 tbsp ghee in a medium saucepan over medium heat until melted.
• 2. Add 1 tsp cumin seeds and let them sizzle for 10 seconds until fragrant.
• 3. Add the chopped onion and sauté for 3-4 minutes until translucent.
• 4. Stir in the diced tomato and cook for 2 minutes until it softens.
• 5. Add 0.5 tsp turmeric powder and 1.25 tsp salt, mixing for 30 seconds.
• 6. Add the drained rice and dal, stirring to coat with the spices for 1 minute.
• 7. Pour in 700 ml water, increase heat to high and bring to a vigorous boil (2-3 minutes).
• 8. Once boiling, reduce heat to low, cover the pan, and simmer for 20 minutes or until the liquid is absorbed and rice/dal are tender.
• 9. Turn off the heat and let it rest, covered, for 5 minutes before fluffing gently with a fork.
• 10. Stir in an extra teaspoon of ghee for richness if desired.

🔥 Serve

• Transfer the khichdi to a serving bowl and drizzle with a little melted ghee.
• Serve hot with a side of plain yogurt or raita.
• Accompany with lime wedges, mango pickle, and papadum for added texture and flavor.