Ingredients:
1/2 cup basmati rice
1/2 cup mung beans (split moong dal)
2 tablespoons ghee
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon ginger (finely grated)
6-7 cups water
Salt to taste
A pinch of asafoetida (hing)
Fresh coriander leaves (for garnish)
Instructions:
1. Preparation:
Rinse the basmati rice and mung beans separately under running water until the water runs clear.
Soak the mung beans in water for about 30 minutes. This helps them cook faster and more evenly.
2. Cooking:
In a large pot, heat the ghee over medium heat.
Add the cumin seeds and let them splutter.
Add the grated ginger and sauté for a minute.
Add a pinch of asafoetida (hing) and turmeric powder and stir well.
Drain the soaked mung beans and add them to the pot. Stir to mix with the spices.
Add the basmati rice and mix well.
Pour in the water and add salt to taste. Stir well.
Bring the mixture to a boil. Once it starts boiling, reduce the heat to low, cover the pot with a lid, and let it simmer.
Cook for about 20-25 minutes, stirring occasionally, until the rice and mung beans are soft, and the khichdi has a porridge-like consistency. You can adjust the water to achieve your desired consistency.
3. Serving:
Once the khichdi is cooked, turn off the heat.
Garnish with fresh coriander leaves.
Serve hot with a tsp of ghee on top.
Enjoy your delicious khichdi, easily digested, nutritious, and a complete meal.
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