You may also like
Categories:Viewed: 63 - Published at: 6 years ago
Ingredients
- 1 cup long grain rice (white or brown)
- 1 cup split mung dal (or split Masoor or Toor dal)
- 2 teaspoons butter or 2 teaspoons oil
- Seasonings
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon crushed ginger
- 1 1/2 teaspoons salt
- 1 teaspoon cumin seed
Method
- Pick over rice and dal for any grit; rinse a couple of times and drain.
- Put everything together (except oil and cumin seeds) in a large pot with about 6 cups water.
- Cook on high heat, partially covered.
- When it starts to boil, lower the heat to medium and let it cook for about 15 minutes.
- Lower the heat to low and simmer, covered, until rice and dal are tender (about 15 minutes).
- Add more water as needed.
- It can be semi-thick or thin consistency.
- Mash it a little.
- Heat the oil (or butter) in a small pot.
- Add cumin seeds.
- As soon as they change color (few seconds), add them to Khichdi.
- Serve hot.
- Healthy Alternative: Add some vegetable stock or finely chopped vegetables when Khichdi is half cooked.
