Moong Dal Kichiri

• •1 cup Basmati Rice (rinsed)
• •1 cup Yellow Moong Dal (split, skinless lentils) (rinsed)
• •2 tbsp Ghee or Vegetable Oil
• •1 tsp Cumin Seeds
• •1 tsp Asafoetida (Hing)
• •1 tbsp Fresh Ginger (grated or finely minced)
• •1 piece Green Chili (slit lengthwise (optional, for mild heat))
• •1 tsp Turmeric Powder
• •1 tsp Salt (or to taste)
• •4 cup Water
• •2 tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. 1

   Rinse the Basmati rice and yellow moong dal separately under cold running water until the water runs clear. You can soak them together for 15-20 minutes if you have time, which helps them cook faster and more evenly.

2. 2

   In a large pot or pressure cooker, heat the ghee or vegetable oil over medium heat. Once hot, add the cumin seeds and let them splutter for about 15-30 seconds.

3. 3

   Add the asafoetida, grated ginger, and green chili (if using). Sauté for about 30 seconds until fragrant, being careful not to burn the ginger.

4. 4

   Stir in the turmeric powder and immediately add the rinsed rice and moong dal. Sauté for 1-2 minutes, gently stirring to coat the grains with the spices.

5. 5

   Pour in the water and add the salt. Stir well to combine. If using a regular pot, bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice and dal are tender and the water is absorbed. Stir occasionally to prevent sticking.

6. 6

   If using a pressure cooker, close the lid and cook on high pressure for 2-3 whistles, then turn off the heat and let the pressure release naturally for 5-7 minutes before opening. The Kichiri should be soft and slightly mushy.

7. 7

   Once cooked, gently fluff the Kichiri with a fork. Garnish generously with fresh chopped cilantro before serving.

Chef's Tips

• 💡For a richer flavor, you can add a dollop of ghee on top of each serving of Kichiri.
• 💡Adjust the amount of water based on your preferred consistency. For a thicker Kichiri, use less water; for a more porridge-like consistency, add a little extra.
• 💡Kichiri is often served plain, but can be accompanied by plain yogurt, pickle, or a simple raita (cucumber yogurt dip).