With pantry cooking on the rise, and needing simple dishes we can make for lunch on a work-from-home workday, this one-pot dish of rice and lentils became a favorite. We even prepped “khichdi kits” of pre-measured ingredients to make it easier to get lunch on the table.
The toppings are the real star – don’t skip them!
- 2/3 cup long-grain white rice, such as jasmine
- 1/3 cup yellow split moong beans
- 2 Tbs. ghee
- 1/2 tsp. mustard seeds
- 1 small cinnamon stick
- 2 green cardamom pods
- 2 whole cloves
- 1 sprig curry leaves (optional)
- 1/4 tsp. red chile powder
- 1/4 tsp. turmeric powder
- 1/2 tsp. kosher salt, plus more to taste
- Plain greek yogurt
- Chopped cilantro
- Crunch shallots
- Yellow Bird Habanero hot sauce, or other hot sauce
- Flaky salt, such as Maldon
Combine the rice and moong and rinse several times, until the water that drains away runs almost totally clear. Add to a heavy-bottomed pot with 1 3/4 cups water and set over medium-high heat.
In another small saucepan, heat the ghee and mustard seeds. When the seeds start to pop, lower the heat and add the remaining ingredients, swirling them in the pan. Let the spices sizzle for under a minute, then carefully pour into the rice pot, along with the ghee. (Watch out: The fat may splatter).
When the water comes up to a rolling boil, give it a good stir, scraping at the bottom of the pot, then cover tightly and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes before opening the lid. Fluff gently with a spatula. Taste, season with salt to taste and serve with toppings.