Comforting Khichdi & Shak: Indian Lentil and Rice Dish with Potato & Pea Curry
- 150gms split moong dal
- 150gms basmati rice
- 150gms vegetables of choice
- Large knob of butter (or ghee) and more for serving
- 5-6 cups of water
- 5 curry leaves
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 small stick cinnamon
- Coriander for garnish
- Salt to taste
- Optional: ginger, chopped (to taste)
Melt the butter or ghee in a heavy pan on low heat (use oil if vegan). Add the curry leaves, mustard seeds, cumin seeds, turmeric, and cinnamon. Stir for about 30 seconds, being careful not to burn them.
Add the moong dal, rice, and 5 cups of boiling water to the pan.
Cover the pan and simmer for 20 minutes.
Stir in the chopped vegetables and add 1/2 - 1 cup more hot water.
Cover the pan again and simmer for a further 10 minutes.
Serve the khichdi with a large knob of butter or ghee on top. Garnish with coriander.