1 cup rice (she uses basmati)
1/3 cup moong dal, washed (yellow split mung beans, available at Indian grocery stores)
4 1/2 cups water
1 1/2 teaspoons salt
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1/2 teaspoon ground turmeric
4 teaspoons ghee (clarified butter, available at Indian grocery stores)
Makes 4 cups.
In medium pot, combine rice and dal. Rinse twice, draining off water.
Add the 4 1/2 cups clean water and place on stove over high heat. Stir in salt and turmeric.
When mixture starts to boil, reduce heat to medium, partially cover and cook 20 to 25 minutes, or until water is evaporated.
Do not stir until khichriis completely cooked, as it will cause rice to become sticky. Test carefully after 20 minutes to make sure water is absorbed.
For individual servings, put 1/2 cup khichriin a dish.
Pour 1/2 teaspoon ghee over khichriand mix. Serve hot.