Khichdi

Cook Time 40 minutes

Servings 6

Ingredients

2 tbsp ghee

Whole garam masala (1 cinnamon stick, 3 cardamom pods, and 3 cloves, slightly crushed)

1 brown onion, thinly sliced

1 small green chilli, finely chopped

1 tsp ginger paste

1 tsp garlic paste

¼ tsp turmeric powder

2 tsp salt, or to taste

3 cups basmati rice, washed and soaked for 30 minutes

1 cup moong dal, washed and soaked for 30 minutes

Fresh coriander, chopped to serve

Greek yogurt, to serve

Lebanese cucumber, sliced to serve

Tardka (tempered oil)

3 tbsp ghee

½ red onion, thinly sliced

2 dried red chillies

½ tsp cumin seeds

Method

In a large saucepan on medium heat, heat the ghee. Add in the whole garam masala, onion and green chilli. Fry for 3 - 5 minutes until the onions are lightly golden brown. Mix the ginger and garlic paste in and continue to fry for 1 - 2 minutes. Add the turmeric powder, salt and then stir through the basmati rice and moong dal. Pour in 6 cups of boiling water and cook on high heat until boiling for 5 minutes. Turn heat down to low, and cover with a lid. Cook for 15 minutes. Remove from heat and allow to sit for 10 minutes before serving.

To make the tardka, heat the ghee in a small frypan on high heat. Add in onions, cumin seeds and red chilli. Fry for 3 - 5 minutes until onions are crispy and oil aromatic.

Serve khichdi with tardka over the top, sprinkled with fresh coriander, Greek yogurt and cucumber slices on the side.