Moong Dal Khichdi

Ingredients

For 4 portions

• 🍚 200g basmati rice (dry)
• 🫘 200g moong dal (dry)
• 🏺 30ml sunflower oil
• 🌿 4g cumin seeds
• 🌿 1g bay leaf
• 🧅 150g onions
• 🪴 12g ginger
• 🌶️ 8g green chilli peppers
• 🍅 150g tomato
• 🪴 2g turmeric
• 🥕 100g carrots
• 🪴 100g frozen peas
• 🥤 1,300ml tap water
• 🧂 7g salt
• 🍋 15ml lemon juice
• 🌿 10g fresh coriander

Method

1. Rinse the rice and moong dal together until the water runs clear, then soak for 20 minutes.
2. Heat 20 ml of the oil in a large, heavy pan. Add half the cumin seeds and the bay leaf and let them sizzle for 30 seconds.
3. Add the chopped onion and cook for 6 minutes, until soft. Stir in the grated ginger and slit green chilli for 1 minute.
4. Add the chopped tomato and turmeric and cook for 4 minutes, until soft.
5. Add the diced carrot and the drained rice and dal and stir for 2 minutes.
6. Pour in the water, add the salt and bring to the boil. Lower the heat, partly cover and simmer for 25 to 30 minutes, stirring often, until the rice and dal are very soft and porridge-like. Add the peas for the last 5 minutes, and a splash of hot water if it thickens too much.
7. Remove the bay leaf and stir in the lemon juice.
8. Heat the rest of the oil in a small pan, add the remaining cumin seeds and let them sizzle for 30 seconds. Pour over the khichdi.
9. Sprinkle with chopped coriander and serve hot with pickle and soy yoghurt, if you like.