Khichdi

Name: Khichdi
Ingredients: 1 cup white rice; 1/2 cup yellow, hulled, split mung bean; 1 teaspoon ghee; 1/2 teaspoon cumin seeds; 1/2 teaspoon turmeric powder; 1/2 teaspoon salt

6 ingredients

5 steps

Ingredients

1 cup white rice
1/2 cup yellow, hulled, split mung bean
1 teaspoon ghee
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon salt

Directions

1

Wash rice and mung beans in water till the water runs clear. Soak them together in 2 cups water for 15-30 minutes. It's fine if you do not have time to soak them. Just wash them and set them aside.
2

Heat ghee in a thick bottomed pan with a lid. Add cumin seeds and once they stop sputtering, add turmeric. If you are vegan, replace ghee with any neutral oil.
3

Pour three cups water in the ghee tadka and follow it up with the washed rice and mung beans. Add salt.
4

Keep on eye on khichdi and once the water disappears, put a lid on and turn the heat to low. After 5-10 minutes, remove the lid and take a bit of rice out with a spoon. If it is soft and mashable, turn the heat off.
5

Eat the khichdi warm with papad and kadhi. Don't forget to pour ghee liberally on the khichdi.