Serves | 4 |
Prep time | 5 minutes |
Cook time | 15 minutes |
Total time | 20 minutes |
A nutritious and nourishing dish of rice and lentils.
Ingredients
- 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
Note
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.
Directions
Step 1 | |
Heat up the ghee/oil in a saucepan and lightly fry the cumin seeds. | |
Step 2 | |
Put in the rice and dal, salt and turmeric and stir for a bit. | |
Step 3 | |
Add the water. A tip here is that the water should be twice the quantity of the dal and the rice. | |
Step 4 | |
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. | |
Step 5 | |
Serve hot with yoghurt. |