Khichadi - A one pot dish made with rice and lentils

Ingredients (Serves 4)

1 cup rice

1/2 cup split yellow moong dal (lentils)

1/2 teaspoon ghee

1 small cinnamon stick

3 cloves

2 green cardamom pods

1/2 teaspoon turmeric powder

Salt to taste

For Tempering

1 tablespoon ghee (clarified butter)

1 teaspoon cumin seeds

A pinch of asafoetida

1 whole dry chilli

Fresh coriander leaves for garnish

Directions

Rinse the rice and lentils in cold water until the water is clear.

In a deep saucepan, heat ghee over medium heat. Add cinnamon, cloves, and cardamom. Let the seeds darken and pop. Add rice, lentils, turmeric powder, and salt. Stir to coat the ghee and spices.

Pour in 4 cups of water and bring to a boil. Reduce heat, cover, and simmer until the rice and lentils are tender (about 20–25 minutes).

Prepare tempering.

Heat 1 tablespoon ghee in a small pan. Add cumin seeds, whole chilies, and asafoetida till the seeds brown.

Pour over the rice and lentils.

Garnish with fresh coriander leaves before serving.

Serve hot with pickles and papadum.