Newari Khichdi

Method

Rinse the rice and moong dal separately and set aside. Heat ghee in a heavy-bottomed pot and add cumin seeds, allowing them to crackle before adding the sliced onions. Fry the onions until deeply golden brown and caramelised, approximately 15-20 minutes, then stir in the ginger-garlic paste and green chillies. Add the rinsed rice and moong dal, coating them well in the ghee, and cook for 2-3 minutes whilst stirring gently. Pour in the water, add salt, turmeric, black cardamom and bay leaves, then bring to a boil. Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes until the rice and dal are completely soft and the liquid is absorbed. Fluff gently with a fork, allowing it to rest for 5 minutes before serving.