Khichdi wants the opposite of a biryani grain — it should soften, absorb and give, which is what the shortest grade in the range does best.
Ingredients
- 200g MASP Mini Mogra Basmati rice
- 150g split moong dal
- 1 tsp cumin seeds
- 1 tsp turmeric
- Ginger and green chilli, finely chopped
- A pinch of asafoetida
- Ghee and salt to taste
Method
- 01
Rinse the rice and dal together twice. No long soak is needed.
- 02
Warm the ghee, crackle the cumin, then add the asafoetida, ginger and chilli.
- 03
Add the rice, dal, turmeric and salt with four times their volume in water.
- 04
Simmer covered for 20 to 25 minutes until soft and loose, then finish with a spoon of ghee.