Moong Dal Khichdi

Ingredients

• basmati rice3/4 cup
• split yellow moong dal3/4 cup
• ghee3 tbsp
• cumin seeds1 tsp
• hing (asafoetida)1 pinch
• fresh ginger, grated1 tbsp
• green chile, slit1
• turmeric1/2 tsp
• tomato, chopped1
• kosher salt1.5 tsp
• water or light vegetable stock5 cups
• cilantro, chopped2 tbsp
• lemon wedges, to servefor garnish

Steps

1. 1

   Rinse rice and dal.

   Rinse rice and dal together under cool water until it runs nearly clear, then drain.

2. 2

   Warm ghee and bloom cumin seeds.

   Warm 2 tbsp ghee in a heavy pot and bloom cumin seeds until they sizzle and darken.

3. 3

   Add hing, ginger, and chile.

   Add hing, ginger, and green chile and stir for 30 seconds.

4. 4

   Cook turmeric and tomato.

   Add turmeric and tomato, cook until tomato collapses, about 3 minutes.

5. 5

   Stir in rice, dal, salt, and water.

   Stir in rice, dal, salt, and water. Bring to a boil.

6. 6

   Simmer until soft and porridge-like.

   Reduce to low, cover loosely, and simmer 25 minutes until everything is soft and porridge-like.

7. 7

   Finish with ghee, cilantro, and lemon.

   Finish with remaining ghee, cilantro, and a squeeze of lemon.