Jasmine Rice & Moong Dal Khichdi

I recently taught a cooking class in Chicago - the class learned how to make coconut chicken curry, chana masala, and cumin-peas rice. It was really fun and I’m looking forward to hosting my second one soon. One of the questions someone asked during the class was, “what’s an Indian recipe that you love that not a lot of people know about?” - I didn’t have to think twice before replying “khichdi”! It’s my go-to after a long work trip, a stressful week, after vacation, or whenever I’m looking for a reset to my eating habits. I have shared my wild rice and red lentil khichdi recipe before - this is a variation on the same idea. This recipe uses jasmine rice and moong dal, and I start this recipe with some asafoetida (hing) in the oil. The jasmine rice makes it so fragrant and the hing adds a richness and depth. Hing is the dried powder from the sap of a tree in the fennel family. It has onion, garlic, and sort of meaty umami notes; because of these qualities, it’s a common ingredient in vegetarian Indian cooking, as a litte bit of this powder in dishes like dal can add an amazing amount of depth. It’s a deep cut from the spice cabinet but when you’re making something as simple as dal or khichdi, this one little ingredient can amp up the flavor.

This khichdi is still loose, starchy, and comforting, similar to a risotto. I flip the ratio of rice and dal in my recipe (more dal, less rice) to make it a healthier option. I usually serve this with a piece of salmon with crispy skin and roasted broccoli.

Serves 2

Ingredients

• 1/3 cup jasmine rice

• 2/3 cup moong dal (red lentils or masoor dal is also okay)

• 2.5 to 3 cups water, divided

• 1 tbsp olive oil

• 1/2 tsp asafoetida aka hing (I use this brand)

• 1 serrano chili, cut into fourths (optional)

• 1 small piece of mace or a little grated nutmeg

• 1/2 tsp turmeric powder

• 1 plum tomato, roughly chopped

• salt and pepper to taste

• 1/2 cup frozen peas

• 1 tsp ghee (optional)

• 1 tbsp lemon juice

• Chopped cilantro to garnish

Method

Heat a nonstick saucepan over medium heat and add the oil. When the oil is shimmering, add the hing and cook for a few seconds. Then add the serrano chili, if using. Then add the rice and lentils (no need to wash - the more starch, the better) and coat well with the oil, toasting for 1-2 mins.

Now add the turmeric, mace, and tomato to the pot and toss well. Add 2 cups of water and season with salt. Put a lid on the pot and let cook for 25-30 mins, checking occasionally. Remove the lid and check for done-ness. If the rice and lentils are soft enough to your liking, stir in 1/2 cup of water and let it cook for another 10 mins. Keep stirring it to release more starch and stop cooking when it reaches a consistency you like. If the rice and lentil are less done, add a full cup of water and let it cook uncovered for another 15 mins, stirring regularly. There is no science - go by feel for the amount of liquid you want in the finished product.

Lastly, add the peas, ghee (if using), lemon juice, and cilantro. Stir through and cook for another 2 mins, or until the peas are no longer frozen but are still green and springy. Check for seasoning and add more salt and pepper if needed.

Serve!