Ingredients
1/2 c. moong dal (split mung beans)
1/2 c. white rice
1 tsp. fenugreek seeds
2 tbsp. coconut oil
6 cloves garlic, thinly sliced
1/2 tsp. ajwain seeds
1/2 tsp. nigella seeds
1/2 tsp. cumin seeeds
1/2 tsp. fennel seeds
1/2 tsp. ground coriander
1/2 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon
1/4 tsp. ground white pepper
1 tsp. ground turmeric
Pinch asafetida (optional)
½" piece ginger, minced
1 tsp. kala namak or kosher salt
1 small plum tomato, finely diced
4 1/2 c. water, divided
Cilantro, for serving
Preparation
Step 1In a large bowl, rinse moong dal and rice until water runs mostly clear, about three times. Add in fenugreek and cover mixture with cold water by 2”. Let sit for 30 minutes to 1 hour. Step 2In a medium pot over medium heat, heat oil. Add garlic and fry until lightly golden, stirring frequently to prevent burning, 2 to 3 minutes. Transfer garlic pieces to a plate and retain oil in pot.Step 3Add all seeds, coriander, pepper, cinnamon, white pepper, turmeric, asafoetida, ginger, and kala namak, stirring until toasty, about 1 minute. Add in tomato and cook until they begin to fall apart, 4 minutes.Step 4Add drained rice, moong dal, fenugreek, and 4 cups water and bring to a boil. Reduce heat to low, cover with a lid, and let simmer, stirring occasionally, until rice and dal are soft and falling apart, 25 minutes. Optionally, stir in remaining ½ cup water to loosen khichdi to desired consistency.Step 5Serve with garlic chips, and cilantro if desired.
For this version, I’ve added a small medley of additional spices that pump up the fragrant savoriness of the dish, as well as some fresh garlic, ginger, and tomato, but they are all optional. So long as you keep the four core ingredients, you’ll produce a comforting and simple bowl of khichdi.
