The combination of rice and dal (known as khichidi) is delicious and essentially a complete meal in itself. For many Indians, khichidi IS comfort food. Traditionally, khichidi is made with split moong dal – either split moong dal with the skin left on (partially green colored dal) or with the skin completely removed (yellow moong dal). The choice is up to you but both are equally delicious & nutritious.

Moong dal (also known as the mung bean or green gram) is healthy, nutritious and tasty. It is very common in most Asian cuisines. Moong dal is also a good source of protein and a favorite among vegetarians. In appearance, moong dal are small green oval shaped beans. They can be split in half, with the skin left on or not. All of the varieties of moong dal can easily be found in any Indian grocery store.

My delicious & healthy Gujarati Khichidi reminds me of an Indian “risotto” because of its smooth & creamy texture. The state of Gujarat is located along India’s northwestern coast, just north of Maharashtra State. Believe me, this dish just melts in your mouth. Best of all, this dish is ridiculously simple ☺.


GUJARATI KHICHIDI (Rice with Moong Dal)

Ingredients:

1 cup Basmati rice (washed and drained well)
1½ cups split moong dal (green moong dal with its skin), washed and drained well
1 tsp turmeric (haldi)
salt, to taste
1-2 tbsp ghee or butter

METHOD:

For best results, soak both the rice & dal together for at least 30 minutes. Drain well before use.

In a small soup or stockpot on medium high heat, add both the rice & dal along with 4 cups of water. Next, add in the turmeric & salt. Mix well to combine all of the ingredients and bring to a gentle boil. Then cover the pot with a tight fitting lid, reduce and let simmer for 15-20 minutes or until done. The dish should have a creamy consistency similar to risotto. Alternatively, you could do the actual cooking process in a pressure cooker or even a rice cooker. Just before serving, add a dollop or ghee or butter. Serve hot with papad (lentil crisps), Indian pickles, raita or yogurt.


VARIATIONS:

Instead of moong dal, feel free to use masoor dal (red or brown lentils) for a different but equally delicious taste. You can also make this dish using sprouted moong dal.

Feel free to add your favorite vegetables to the dish as well. You could also add about ¼ cup or so of unsalted peanuts to the dish along with the other ingredients. For a bolder flavor, add about 1 tsp of garam masala to the dish along with the other spices (turmeric & salt).



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