Soft Moong Dal Khichdi with Cumin Ghee

What you need

• 150 g (3/4 cup) basmati rice
• 150 g (3/4 cup) split yellow moong dal
• 3 tbsp ghee, plus extra for serving
• 1 tsp cumin seeds
• 1 bay leaf
• 1 pinch asafoetida
• 1 tsp fresh ginger, finely grated
• 1 green chili, slit lengthwise, optional
• 1/2 tsp ground turmeric
• 1.25 l (5 cups) water, plus extra to adjust
• 1 1/4 tsp salt, or to taste

Method

Restated from the original video

1. 1

   Combine the rice and dal in a bowl and wash them in several changes of water until it runs clear.

2. 2

   Cover with fresh water, soak for 20 min, then drain.

3. 3

   Melt the ghee in a heavy pot over medium heat and add the cumin seeds and bay leaf. Fry until the seeds crackle and darken a shade, about 30 seconds.

4. 4

   Add the asafoetida, ginger and chili and stir for 20 seconds.

5. 5

   Stir in the turmeric, then the drained rice and dal, and fry gently for 1-2 min to coat every grain.

6. 6

   Pour in the water, add the salt and bring to a boil.

7. 7

   Lower the heat, partly cover and simmer, stirring every 5 min, until the rice and dal have broken down into a soft, porridge-like mass, 25-30 min.

8. 8

   Add a splash of hot water if it thickens too much; it should drop loosely from a spoon.

9. 9

   Pick out the bay leaf and taste for salt.

10. 10

    Serve hot in bowls with a spoonful of ghee melting on top.

Imported from masalaandchai.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.