Moong Dal Khichdi

Method

1. 1

   Rinse the rice and dal

   Wash the rice and moong split together until the water runs mostly clear. Drain.

2. 2

   Temper the cumin

   Heat the ghee in a pot, add cumin seed and asafoetida, and fry until fragrant.

3. 3

   Add rice, dal and turmeric

   Tip in the rinsed rice and dal along with the turmeric, stirring for a minute to coat everything.

4. 4

   Simmer

   Add the water and salt, bring to a boil, then reduce heat and simmer, partially covered, for 20–22 minutes, stirring occasionally, until soft and porridge-like.

5. 5

   Adjust consistency

   Loosen with a splash of hot water if it's thicker than you'd like.

6. 6

   Finish

   Scatter over fresh coriander and serve hot, with a drizzle of ghee if desired.