Ingredients

1½ tbsp cumin seeds

250g moong dhal

250g medium or short grain rice (basmati is also fine)

1½ tsp ground turmeric

1 medium-sized tomato, cut into 1cm cubes

150g frozen peas

½ tsp asafoetida

1 tsp sugar

2½ tbsp ghee

1 bay leaf

1 dried red chilli

3 cardamom pods, seeds removed and crushed, husks discarded

1 tbsp grated ginger

Instructions

Step 1: Toast 1 tbsp of the cumin seeds in a small frying pan over medium heat until fragrant. Let cool, then grind to a fine powder using a coffee or spice grinder. Set aside ½ tsp of this ground cumin for later and store the rest in an airtight container.

Step 2: In a frying pan over medium heat, dry toast the moong dhal for about 5 minutes, stirring frequently to prevent burning. Remove from heat and allow to cool.

Step 3: Rinse the rice under cold water two to three times to remove starch. Add the toasted moong dhal to the rice and rinse once more. Place both in a large ovenproof pan and add enough water to cover the mixture by 1½ inches. Bring to a simmer over medium heat, skimming off any scum that forms.

Step 4: Stir in the ground turmeric and cubed tomato, then pour in an additional 500ml water. Return to a rolling simmer, reduce heat, cover with a lid, and cook for 20 minutes. Check that the rice and dhal have softened into a porridge-like consistency, adding more water and cooking longer if needed.

Step 5: Keep the heat low and add frozen peas, asafoetida, 1 tsp salt, and sugar. Stir well and let simmer gently.

Step 6: In a small frying pan over medium heat, melt 2 tbsp ghee. Add the remaining cumin seeds, bay leaf, dried red chilli, and crushed cardamom seeds. Cook for 2-3 minutes until aromatic, being careful not to burn the spices.

Step 7: Add the grated ginger to the pan and cook for another 2 minutes, stirring constantly. Stir this spiced ghee mixture into the khichdi and simmer for 2 more minutes.

Step 8: Remove from heat, drizzle the remaining ½ tbsp ghee on top, and sprinkle the reserved ½ tsp toasted ground cumin over the dish. Cover with a lid until ready to serve.

Step 9: Just before serving, stir the khichdi well. Serve hot, accompanied by poppadoms and mango chutney if desired.

Tips & Variations

If you don’t have a spice grinder, you can use dried cumin seeds whole; this will slightly change the flavor but still produce a delicious dish.

Try adding different vegetables like carrots or spinach for added nutrition and variation.

Adjust the water quantity to achieve your preferred consistency—from soupy to thick porridge.

FAQs

Can I use other types of lentils instead of moong dhal?

Yes, you can use other lentils like masoor or toor dhal, but cooking times may vary. Adjust the water and simmer time accordingly to ensure they cook through and blend well with the rice.

Is khichdi suitable for a gluten-free diet?

Absolutely. Khichdi is naturally gluten-free when made with rice and dhal. Just ensure any added spices or condiments, like chutney, are gluten-free as well.