Whole Rice and Dal Khichdi
Ingredients
- 2 cups whole unpolished rice, soaked in water for 2-3 hours
- 1 cup mixture of tuvar & moong dal (split pigeon pea and split green gram), soaked in water for 2-3 hours
- 6 cups water
- Unrefined salt to taste
- ½ tsp turmeric (haldi) powder
For the Tempering (Optional)
- ½ tsp cumin seeds (jeera)
- 1-2 dried red chillies
- 1-2 sprigs curry leaves
- Pinch of asafoetida (hing)
Method
Drain and rinse the rice and the dals. Cook the rice and dals in 6 cups of water, salt, and turmeric powder. Serve.
You may add an optional tempering – In a heated pan, roast cumin seeds until fragrant, add the dried red chilli and curry leaves and roast for a few seconds. Turn off the heat and add hing. Add this to the prepared khichdi and simmer for a few minutes for the flavours to infuse. Serve hot.
Serves 8-10