Ingredients
- ½ cup (100 g) white basmati rice
- ½ cup (100 g) lentils, any kind I used half half moong and masoor lentils
- 2 tablespoon ghee or butter
- 2 bay leaves
- 1 big chunk whole cinnamon
- 1 teaspoon cumin seeds
- 1 medium sized onion sliced
- 2 teaspoon salt or to taste
- 1.5 teaspoon coarsely ground black pepper or to taste
- yogurt and butter to serve
Instructions
- Wash and soak the rice and lentils in the same bowl for at least 30 minutes. Drain before using.
- Heat the ghee/butter in a pot and fry the onions, cinnamon, cumin seeds and bay leaf on medium heat and till the onions are soft and translucent. We don't want to brown them too much.
- Once the onions are soft, add the drained rice, lentils, spices and 4 cups of water. Bring to a boil and then cook on high till most of the water dries up and the Khichdi is at a consistency you like. Stir often from the sides and bottom to ensure the Khichdi doesn't stick to the pan.
- Once the Khichdi is at your desired consistency, turn the heat down to the lowest, cover and steam for 5-10 minutes.
- Serve warm with a dollop of yogurt and a knob of butter.
Notes
- You can use more lentils than rice or more rice than lentils, if you wish. Just make sure the total amount of rice and lentils is one cup
- If you use another kind of lentil, such as chana daal, you may need to extend soak time to an hr
- If you aren't fond of the aroma of cinnamon, you can use a small chunk of cinnamon or omit it altogether.
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