Khichdi

Method

Rinse the moong dal and basmati rice separately under cold water until the water runs clear, then drain well. Heat ghee in a large heavy-bottomed pot over medium heat and add cumin seeds, allowing them to crackle for about 30 seconds. Add asafoetida, green chillies and ginger, stirring for one minute until fragrant. Add the drained dal and rice, stirring continuously for 2-3 minutes to lightly toast them in the ghee. Pour in the water and salt, bring to a boil, then reduce heat to low, cover with a lid and simmer for 20-25 minutes, stirring occasionally, until the dal and rice are completely soft and the mixture has a creamy, porridge-like consistency. Stir in the turmeric powder, fresh coriander and lemon juice, adjusting salt to taste, and serve hot with a dollop of ghee if desired.