Vegan Khichdi (Rice and Lentil Porridge)

Ingredients

• 1 cup Basmati Rice
• 1/2 cup Split Yellow Mung Dal
• 4 cups Water
• 1/2 medium Onion, chopped
• 1/2 medium Tomato, chopped
• 1 teaspoon Ginger, minced
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/4 teaspoon Asafoetida (Hing)
• 1 teaspoon Salt
• 1 tablespoon Vegetable Oil
• 2 tablespoons Cilantro, chopped
• 4 serving Lemon wedges

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the rice and mung dal together.
2. 2Heat vegetable oil in a pot. Add onion and ginger and sauté until fragrant.
3. 3Add tomato and cook until softened.
4. 4Stir in turmeric powder, cumin powder, and asafoetida. Cook for 1 minute.
5. 5Add rice and mung dal and water. Bring to a boil, then reduce heat and simmer for 25 minutes, or until the rice and lentils are soft and the water is absorbed.
6. 6Season with salt. Garnish with cilantro.
7. 7Serve hot with lemon wedges.

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