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Khichdi Recipe: The 1:1 Base, and How Water Alone Decides Porridge or Pilaf

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Ingredients
  

  • ½ cup rice (short-grain such as Ambe Mor or Kali Jeera for porridge)
  • ½ cup moong dal
  • 1 tsp ghee (for sautéing the base)
  • ¼ tsp turmeric
  • ½ tsp salt
  • 3 ¼ cup water (use 2 cups for a pilaf consistency)
  • 2 tbsp ghee (for the tadka)
  • 1 tsp cumin
  • 1 bay leaf
  • 1 pinch hing (asafoetida)
  • 1 onion, finely chopped
  • 1 tsp ginger garlic paste
  • 1 tomato, finely chopped
  • ¼ tsp turmeric (for the tadka)
  • 1 tsp chilli powder
  • ½ tsp garam masala
  • ½ tsp salt (for the tadka)
  • 1 cup water (to loosen the tadka)
  • 2 tbsp coriander, finely chopped

Instructions
 

  • Rinse the ½ cup rice and ½ cup moong dal in a large bowl and soak 10 minutes, then drain.
  • Heat 1 tsp ghee in a pressure cooker, add the soaked dal and rice, and sauté 2 minutes until the dal smells nutty and aromatic.
  • Add ¼ tsp turmeric, ½ tsp salt, and 3¼ cups water; stir to combine.
  • Cover and pressure cook 5 minutes, until the rice and dal are fully soft and mushy.
  • In a separate kadai, heat 2 tbsp ghee, then add 1 tsp cumin, the bay leaf, and a pinch of hing; sauté on low until the spices turn aromatic.
  • Add the chopped onion and 1 tsp ginger garlic paste and sauté until softened, then add the chopped tomato and cook until soft and mushy.
  • Keeping the flame low, stir in ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, and ½ tsp salt so the spices bloom without scorching.
  • Add 1 cup water to the tadka, then fold in the cooked rice and dal and simmer briefly to your target consistency.
  • Stir through 2 tbsp chopped coriander and serve hot, with extra ghee if desired.