A nutritious and nourishing dish of rice and lentils.
- 100 gms. washed basmati rice
- 50 gms. washed and drained split Masoor dal ((red dal))
- 3 cups water
- 1 tsp. cumin seeds
- 1 tsp. turmeric
- a pinch of asafoetida
- 1 tsp. ghee/sunflower oil
- Salt to taste
The quantity of water is quite key in this dish - make sure it is double the quantity of rice and dal. The khichdi is a success when the rice and dal grains are separate from each other.
|Heat up the ghee/oil in a saucepan and lightly fry the cumin seeds. |
|Put in the rice and dal, salt and turmeric and stir for a bit. |
|Add the water. A tip here is that the water should be twice the quantity of the dal and the rice. |
|Cover and cook on simmer until all the water evaporates. It is best not to cover the saucepan completely, leave a small section of it open so that the boiling water does not spill over. |
|Serve hot with yoghurt. |