Khichdi (rice & lentil porridge)
25 Minutes
Indian/Indian Fusion
Serves: 4-6
Ingredients
3/4 cups yellow or red lentils
2/3 cup Royal® Basmati Rice
1 teaspoon ghee or cooking oil
2 teaspoons black mustard seeds
1 teaspoon fenugreek seeds
1/8 teaspoon asafetida
1 tablespoon minced ginger
1 teaspoon turmeric
1 teaspoon cumin
2 bay leaves
4 cups water, plus more
Cilantro
Yogurt (optional)
Salt and pepper
Preparation
- In a 3-quart large pot with a lid, heat the ghee over medium heat.
- Add mustard and fenugreek seeds and toast until the mustard seeds pop. Add the asafetida, ginger, turmeric, and cumin and cook for 30 seconds.
- Add lentils, Royal® Basmati Rice and stir until coated with spices.
- Add water and bay leaves to the pot and bring to a boil. Simmer and cover. Cook for 15-20 minutes.
- You can thin the khichdi to the desired consistency by adding more water. Season with salt and pepper. Serve with yogurt and cilantro.
