There are a million ways to make khichdi—an Indian dish that mixes lentils and rice with spices. Khichdi translates to “mixture,” and that’s exactly what this is. Here’s a recipe based on how I first had it, but experiment! Try adding other spices, such as fennel seeds, cumin seeds, garam masala, or curry powder.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Dinner
Cuisine: Indian
Servings: 4servings
Author: Jeff Potter
Ingredients
2tablespoonscooking oilbutter, olive oil, ghee, or coconut oil
1medium red onionchopped
1tablespooncoriander seedswhole, or ground
1tablespoonturmeric powder
1/2teaspooncayenne pepper
1/2cupwhite basmati rice
1cupmoong dal (split yellow mung beans)or red lentils
6-12clovesgarlicpeeled
1-2tablespoonspeeled, diced ginger root
1lemonjuiced
saltto taste
cilantro or parsleyfor garnish
Instructions
Sauté cooking oil, red onion, coriander seeds, turmeric powder, and cayenne pepper in a skillet, manual pressure cooker pan, or electric pressure cooker on sauté mode.
Add rice, moong dal, garlic, and ginger root and stir to coat, and transfer to pressure cooker if necessary.
Add 3 cups of water and close the pressure cooker. Cook under high pressure for about 5 minutes.
Allow the mixture to cool, then open and stir it. Add juice from one lemon and salt to taste.
Serve with cilantro or parsley.
Notes
The first time I had this, it was served with lots of fresh raw arugula, which added a nice flavor and texture.