Ghee-tempered Mung Dal Khichdi

Dravya · What goes in

• Split mung dal1/2 cup

  Washed and soaked 30 min

• Basmati rice1/2 cup

  Aged basmati preferred

• Ghee2 tbsp

  Pure cow ghee (Goghṛta)

• Cumin seeds1 tsp
• Fresh ginger1 inch

  Finely grated

• Turmeric powder1/2 tsp
• Hing (Asafoetida)Pinch

  Supreme Vāta carminative

• Rock saltTo taste

  Saindhava Lavaṇa preferred

• Water4 cups
• Fresh coriander2 tbsp

  For garnish

Vidhi · Method

1. 1

   Wash rice and dal together until water runs clear. Soak for 30 minutes and drain.

2. 2

   Heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds and let them splutter.

3. 3

   Add grated ginger and hing. Sauté for 30 seconds until fragrant.

4. 4

   Add turmeric powder, stir briefly, then add the drained rice-dal mixture. Stir gently for 1 minute.

5. 5

   Pour in 4 cups of water. Add rock salt. Bring to a boil.

6. 6

   Reduce heat to low, cover with a lid, and simmer for 25–30 minutes until soft and porridge-like.

7. 7

   The consistency should be semi-liquid (not too thick). Add more warm water if needed.

8. 8

   Serve hot, garnished with fresh coriander and an extra drizzle of ghee on top.