Khichadi

THIS IS WHOLESOME COMFORT FOOD. A BULKED-UP VERSION OF A HUMBLE DISH, THAT’S USUALLY EATEN MORE SOUPY, WITH ONLY A PINCH OF SALT AND BLACK PEPPER AND NO DAIRY OR SPICES. IT IS MAINLY SERVED TO CALM, HEAL AND SOOTHE THE DIGESTIVE SYSTEM WHEN NOT WELL. THIS RECIPE HAS MORE OF A RISOTTO TEXTURE AS THE STOCK THAT’S ADDED LOOSENS IT UP FOR A BROTH-LIKE CONSISTENCY.

SERVES 4 | PREPARATION TIME: 25 MINUTES | COOKING TIME: 35–40 MINUTES

FRESH

6–8 fresh curry leaves

3 garlic cloves, finely chopped

2.5cm piece ginger, peeled and finely shredded

1 onion, finely chopped

1 small green chilli, seeded (optional) and finely chopped

1 tomato, finely chopped

SPICES

¼ teaspoon ground turmeric

¾ teaspoon cumin seeds

½ teaspoon garam masala

PANTRY/LARDER

100g basmati rice, thoroughly washed

100g yellow moong dhal, thoroughly washed

1 teaspoon salt, or to taste

2 tablespoons oil

2 teaspoons ghee (optional)

1. In a large saucepan, mix the rice and dhal together and add 600ml water. Bring to the boil over a high heat, then reduce the heat to low–medium and simmer for 15 minutes. Use a large spoon to lift off any white scum or residue.

2. Add the turmeric and salt and continue to simmer over a low heat for a further 10–15 minutes, occasionally stirring and pressing the dhal and rice against the pan with the back of your spoon, until everything is soft and creamy. Add a little boiling water if it’s too thick. Turn off the heat.

3. In a frying pan, heat the oil over a medium heat. Add the curry leaves and cumin seeds, then as soon as they start to crackle add the garlic and ginger and stir-fry for 30 seconds.

4. Add the onion and fry until soft and golden, then add the garam masala and green chilli and fry for 1 minute. Add the tomato and fry for 30 seconds.

5. Add the fried mixture to the cooked dhal and rice, then gently stir and cook all together for a further 5–8 minutes over a low heat. Serve with a drizzle of ghee, if liked.