Khichdi

 Yellow lentils and Rice 

a.k.a Khicdi

I make this dish more often than anything else. Its extremely simple, needs only a few ingredients and frankly can be made any time of the day. It’s my SOS recipe.

Ingredients- Serves 2

• ½ cup rice
• 1 ½  tsp. Cooking oil ( I use rice barn or olive oil)
• 3/4^th Cup yellow lentils or Moong dal
• 1 tsp. Mustard seeds
• 1 – 1 ½ tsp. Turmeric powder
• 1 tsp. Red chilli powder
• Salt to taste
• 2 ½  Cups of water from a recently boiled kettle
• Pinch of Asafoetida or Hing  (optional)

Method:

1. Wash the rice and lentils together. Drain excess water and let them soak  for 20 minutes.

2. In a deep thick based pan add the oil. Wait till it is hot. Add the mustard seeds and asafoetida.

3. Give it a quick stir and add turmeric and chilli powder.

4. Now add the soaked lentils and rice mixture. Stir everything together till the mixture gets an even colour. Add salt to taste.

5. Add the water slowly. The mixture should be covered with water. Stir everything together.

6. Reduce heat and let it come to a boil. Keep checking in between. Once all the water has been absorbed and the lentils are tender and the rice is cooked, turn off the heat. Let it sit covered for 5-10 minutes before serving.

When I am pressed for time I just garnish with some coriander leaves and serve with chopped onions and roasted poppadums.

However there are certain times when I spice it up a bit by adding some seasoning.

For the seasoning or tadka:

Heat 1 tsp. oil in a small pan. Add  2-3 cloves of chopped garlic. Add some red chilli powder or dry crushed chilli for extra oomph! When everything is nice and hot , add to the rice mix. Mix together and serve.