Khichdi with Ghee

Ingredients

• 150 g basmati rice
• 150 g split yellow moong daal (dhuli moong)
• 3 tbsp desi ghee, divided (2 tbsp for the base, 1 tbsp for the tarka)
• 1 tsp cumin seeds
• 6 black peppercorns
• 3 cloves
• 1 bay leaf
• 1 medium onion, finely sliced
• 1 tsp ginger paste
• 4 garlic cloves, 2 crushed and 2 thinly sliced
• 2 green chillies, slit lengthways
• 1 medium tomato, chopped
• ½ tsp turmeric powder
• 1½ tsp salt, or to taste
• 1.2 l hot water
• 2 dried whole red chillies, for the tarka
• 2 tbsp fresh coriander, chopped

Instructions

1. Rinse the rice and daal together in several changes of cold water until the water runs almost clear. Cover with fresh water and soak for 15 minutes, then drain well.
2. Heat 2 tbsp ghee in a heavy pot over medium heat. Add the cumin seeds, peppercorns, cloves and bay leaf and stir for 30 seconds until the cumin sizzles and smells toasty.
3. Add the sliced onion and cook, stirring often, for 6 minutes until soft and light golden.
4. Stir in the ginger paste, the 2 crushed garlic cloves and the green chillies and cook for 1 minute. Add the tomato and turmeric and cook for 3 minutes until the tomato breaks down into a soft paste.
5. Add the drained rice and daal and stir for 1 minute so the grains are coated in the masala. Pour in the hot water, add the salt and bring to a boil.
6. Reduce the heat to low, cover with the lid slightly ajar and simmer for 25 minutes, stirring from the bottom every 8 minutes or so. It is done when the rice and daal are completely soft and the mixture looks thick and porridge-like. If it catches or looks dry, add a splash of hot water.
7. Turn off the heat, cover fully and let the khichdi rest for 5 minutes. Beat it lightly with the back of a spoon for a creamier texture and adjust the salt.
8. For the tarka, heat the remaining 1 tbsp ghee in a small pan over medium heat. Add the sliced garlic and dried red chillies and fry for 30–40 seconds until the garlic is golden, taking care not to let it burn.
9. Pour the sizzling tarka over the khichdi, scatter with coriander and serve straight away.

Tips

• Soaking helps the daal cook at the same speed as the rice, so nothing stays hard in the middle.
• Always add hot water, not cold, so the pot keeps simmering and the grains cook evenly.
• Khichdi thickens as it stands. Keep some hot water nearby to loosen it to the texture you like.
• Use good-quality desi ghee for the tarka, since its flavour is the main finish of the dish.