Moong Dal Khichdi (MOONG DAl KICH-dee)
Indus Valley Inspired Lentil and Rice Comfort Dish
Delve into the culinary world of the Indus Valley with Moong Dal Khichdi, a wholesome and hearty dish that combines the simplicity of lentils and rice with aromatic spices, embodying the spirit of ancient South Asian cuisine.
Recipe Directions
Wash the dal and rice together. Drain and set aside.
Bring the water to a boil in a saucepan. Add the dal, rice, turmeric powder and salt.
Reduce heat and simmer covered until the dal and rice are tender and have absorbed all the liquid, about 20 minutes.
Fluff with a fork and stir in 1 tbsp of the ghee. Cover and keep warm.
Heat the remaining 1 tbsp ghee in a small skillet over medium heat. Add the cumin seeds; when they start to splutter, add the onion and green chilli.
Sauté until the onion is soft, about 5 minutes. Remove from heat and stir in the cilantro.
Pour the onion mixture over the khichdi, mix well and serve hot.History
Khichdi is a testament to the enduring culinary traditions of the Indus Valley, a dish that has transcended time and remains a beloved comfort food in modern South Asian cuisine. Not just a meal, Moong Dal Khichdi is a nourishing embodiment of simplicity and sustenance, often served as a healing food and a staple in dietary traditions.
Ingredients
1 cup yellow moong dal (split green gram lentils)2 cups rice
4 cups water
½ tsp turmeric powder
Salt, to taste
2 tbsp ghee (clarified butter), divided
½ tsp cumin seeds
1 onion, finely chopped
1 green chilli, slit
2 tbsp chopped cilantro
