Moong Daal Khichdi (lentil and rice porridge)
Most Indian food is simple to make and very, very rewarding to eat.
Khichdi pronounced as khich-ah-ree, is one such simple and satisfying meal of rice lentil and vegetables which can be cooked quickly without much fuss. Every Indian household makes khichdi and the taste and style of cooking may differ depending on the way it is prepared and the ingredients used. But a basic khichdi is usually made from white rice and yellow moong daal and without any strong spices. Yellow moong daal refers to skinned and split green mung beans. They are flat, yellow, quick cooking and easy to digest.
For most people khichdi is a cherished comfort food. For others it’s just a bland dish to be consumed when you are feeling under the weather. But the fact is that this lentil and rice combo can be a great item on special occasions too. It all depends on the preparation and the way it is served. Some people add veggies and a lot of spices but my favorite is the plain oatmeal like khichdi of rice and lentils with just salt, black pepper and cumin as the spice. A hot bowl of khichdi is often accompanied with desi ghee (clarified butter), roasted papad, yogurt, mint chutney, salad and pickle. I have always liked eating mung daal khichdi with lemon pickle as it has a sharp and tangy taste and complements the non-spicy khichdi very well.
Khichdi is a porridge like meal of lentils and rice, very satisfying and healthy.
- 1/2 cup yellow mung
- 1/2 cup short grain rice
- 2 tbsp onion, chopped
- 2 tbsp oil/butter
- 1/4 tsp scant turmeric
- 1/2 tsp ginger, minced
- 1/2 tsp cumin seeds
- 3/4 tsp coarsely ground black pepper
- 1/4 tsp garam masala (optional)
- 1500 ml water (+-)
- salt to taste
- Wash the rice and lentils well and mix together.
- Heat the oil/butter and when hot put cumin seeds.
- As soon as they sizzle and gets color add the onion and fry until it starts going light brown.
- Add rice, lentils, turmeric, ginger, and water.Season with salt and coarsely ground black pepper and garam masala (if using. I generally don't)
- Bring it to boil. Partially cover and simmer the whole thing for 30 minutes or until done, stirring once and check for water.
- Serve hot or warm with pickle, chutney, yogurt and desi ghee.