Masoor Dal Khichdi with Ghee and Crispy Onions
Masoor dal khichdi is a Bengali delicacy, considered to be one of the most comforting and nourishing Indian meals. The crispy onions and the ghee makes this recipe crazily addictive.
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2 cups Spekko Basmati Extra Long Grain White Rice
1 cup IMBO Red Lentils
4 Tbsp ghee (or oil)
5 cardamom pods
1 tsp cumin seeds
1 cinnamon stick
5 cloves
2 bay leaves or a sprig of curry leaves
2 whole dried red chillies
1 onion, chopped
3 cloves garlic, chopped
1 tsp grated fresh ginger
¼ tsp turmeric
2 tomatoes, chopped
3–4 cups water
Salt
3–4 Tbsp fresh coriander, roughly chopped
For the tempering/topping
3 Tbsp ghee
1 onion, thinly sliced
2 sprigs fresh curry leaves (optional)
Dried red chilli (optional)
Chopped pistachios
Rinse the rice and lentils separately at least three times, until the water runs clear. Put them into separate bowls and pour 3 cups of water into each. Use warm water to cover the basmati. Soak for 30 minutes.
Heat the ghee in a heavy-based pot with a lid. Add the cardamom pods, cumin seeds, cinnamon, cloves, and chillies. Fry lightly until fragrant.