Khichdi - A Simple Pakistani Dal Khichdi
Fatima Cooks recipe - Pakistani
- Prep time
- 12 min
- Cook time
- 40 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 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.