Sona Masoori Rice & Dal Khichdi

Method

1. 1

   Rinse the rice and dal

   Wash the rice and moong split together in a few changes of water until it runs mostly clear. Drain.

2. 2

   Temper the cumin

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

3. 3

   Add rice, dal and turmeric

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

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

   If the khichdi is thicker than you’d like, stir in a splash of hot water to loosen it to a comforting, spoonable consistency.

6. 6

   Finish

   Scatter over chopped coriander and serve hot, with a drizzle of ghee on top if you like.