Gluten-Free Moong Dal Khichdi

Ingredients

• 1 cup Split Moong Dal (yellow)
• 1 cup Basmati Rice
• 5 cups Water
• 2 tablespoons Ghee or Oil
• 1 teaspoon Cumin Seeds
• 1 tablespoon Ginger
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Salt
• 2 tablespoons Cilantro

Instructions

1. 1Measure 1 cup of Split Moong Dal (yellow) and 1 cup of Basmati Rice into a fine-mesh sieve. Rinse them under cold running water until the water runs clear, then let them drain.
2. 2Place a large, heavy-bottomed pot on the stove over medium-high heat (350°F / 175°C). Add the 2 tablespoons of Ghee or Oil to the pot. Once the ghee or oil is shimmering, add the 1 teaspoon of Cumin Seeds. Cook for about 30 seconds, or until the cumin seeds are fragrant and begin to sizzle.
3. 3Add the drained 1 cup of Split Moong Dal (yellow) and 1 cup of Basmati Rice to the pot with the cumin seeds. Stir for 1 minute to lightly toast the dal and rice.
4. 4Pour in the 5 cups of Water. Add the 1 tablespoon of Ginger, 0.5 teaspoon of Turmeric Powder, and 1 teaspoon of Salt. Stir everything together well.
5. 5Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 30 to 35 minutes. Stir occasionally to prevent the dal and rice from sticking to the bottom of the pot. The khichdi is done when the dal and rice are very soft and have a mushy consistency.
6. 6Remove the pot from the heat. Let it stand, covered, for 5 minutes to allow the flavors to meld.
7. 7Gently stir in the 2 tablespoons of Cilantro. Serve the Gluten-Free Moong Dal Khichdi hot.

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