Khichdi Recipe (For Sick Days, Surprisingly Tasty!)

Place the rice and moong dal together in a medium bowl and fill with water. Gently wash until the water runs mostly clear. Soak in warm water while you proceed with the recipe.

Heat oil in a nonstick Dutch oven over medium to med-high heat. Add the onion and sauté, stirring often, until golden brown (~7 minutes). Deglaze the pan with ¼ cup water. Once the water dries up, add all the garlic, ginger, and cumin seeds. Sauté for 1-2 minutes, until aromatic. The onions will have deepened even more in color.

Add vegetable/chicken stock, measured water, black pepper, turmeric, and salt. Increase the heat to high and cover to bring to a boil. Meanwhile, drain the rice and dal thoroughly. Once it comes to a boil, add the drained rice and dal and stir. Taste for salt - it should taste saltier than you prefer because it’ll mellow out once cooked. Cover to bring to a boil.

Once the rice comes to a boil again, reduce the heat to medium. Cover partially with the lid. Allow to simmer, undisturbed, for 10-12 minutes. The water level will reduce and the rice and dal will rise to the surface (see photo). If it hasn’t boiled off, increase heat slightly. At this stage, the moong dal will be mostly cooked but will still have a bite to it.

Layer underneath the lid with a thin kitchen cloth or tea towel and seal the pot tightly.

Reduce the heat to low, and allow to cook for 13-15 minutes. Stir gently. It’ll still be slightly watery. Cover and continue to cook on low for another 5-7 minutes, until lightly mushy and no longer watery. Turn off the heat. Place in bowls and top with butter. Serve with yogurt on the side.