Khichdi is any combination of dal and rice. There are variations all over India, from a runny version to a creamy thick one covered in ghee, and both are equally delicious. Chetna Makan has chosen one with all the goodness and flavour that’s easy to prepare, and topped with some natural yogurt.
- CourseMain meal
- Prepare10 mins
- Cook45 mins
- Total time55 mins
Place the rice, lentils, salt and spices in a large saucepan with 2L water. Bring to a boil and cook for 35-40 minutes, until the rice and lentils are soft and have broken up into pieces and become mushy.
For the tadka, heat the ghee or oil in a frying pan and add the cumin seeds. Once they start to pop, add the curry leaves and chilli and take the pan off the heat as they go in. Add the coriander and ground cumin and stir through. Pour this over the khichdi, then serve topped with a spoonful of yogurt.