Khichdi

Khichdi is one of India's oldest comfort foods, a gentle one-pot porridge of rice and split yellow lentils that Ayurvedic tradition calls the perfect meal — easy to digest, warming, and deeply nourishing. Every north Indian household has its own version; this one is the ghee-enriched moong dal khichdi common in Uttar Pradesh and Bihar.

Serves: 4

Ingredients

• 200g (1 cup) basmati rice
• 150g (¾ cup) split yellow moong dal (split husked mung beans)
• 60g (4 tbsp) ghee
• 1 tsp cumin seeds
• 2 dried red chillies
• 1 medium onion, finely sliced
• 1 tsp fresh ginger, grated
• ½ tsp turmeric powder
• 1 tsp salt, or to taste
• 900ml (3¾ cups) water
• 2 tbsp fresh coriander, chopped
• 1 lemon, cut into wedges

Instructions

1. Rinse the rice and moong dal together in several changes of cold water until the water runs clear. Soak for 20 minutes, then drain.
2. Heat 3 tbsp of the ghee in a heavy-bottomed pot over medium heat. Add cumin seeds and dried red chillies; let them sizzle for 30 seconds until fragrant.
3. Add the sliced onion and cook, stirring occasionally, for 8–10 minutes until deep golden brown.
4. Stir in the ginger and turmeric; cook for 1 minute.
5. Add the drained rice and lentils, stir to coat with the spiced ghee, then pour in the water. Add salt.
6. Bring to a boil, then reduce heat to very low. Cover and cook for 20–25 minutes, stirring once halfway, until the rice and lentils are completely soft and porridge-like. Add a splash of water if it thickens too much.
7. Drizzle the remaining 1 tbsp of ghee over the top. Garnish with coriander and serve hot with lemon wedges and pickle.

Cook's Notes: Khichdi should be looser than you think — it thickens as it sits, so cook to a flowing consistency. For a richer version, stir in a tablespoon of ghee per bowl at the table.