Name: Khichdi - A Simple Pakistani Dal Khichdi
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Ingredients: 1/2 cup white basmati rice; 1/2 cup lentils, any kind (I used half half moong and masoor lentils); 2 tbsp ghee or butter; 2 bay leaves; 1 big chunk whole cinnamon; 1 tsp cumin seeds; 1 medium sized onion (sliced); 2 tsp salt (or to taste); 1.5 tsp coarsely ground black pepper (or to taste); yogurt and butter (to serve)

1

Wash and soak the rice and lentils in the same bowl for at least 30 minutes. Drain before using.

2

Heat the ghee/butter in a pot and fry the onions, cinnamon, cumin seeds and bay leaf on medium heat and till the onions are soft and translucent. We don't want to brown them too much.

3

Once the onions are soft, add the drained rice, lentils, spices and 4 cups of water. Bring to a boil and then cook on high till most of the water dries up and the Khichdi is at a consistency you like. Stir often from the sides and bottom to ensure the Khichdi doesn't stick to the pan.

4

Once the Khichdi is at your desired consistency, turn the heat down to the lowest, cover and steam for 5-10 minutes.

5

Serve warm with a dollop of yogurt and a knob of butter.