Gentle Lentil and Rice Khichdi

Why it works for Sehri

• One pot produces several servings and reheats without much work.
• The seasoning is mild, which suits people who prefer a simple Sehri.
• Rice and lentils cook together, so there is no separate side dish to manage.

Ingredients

• 180 g basmati ricerinsed
• 120 g split yellow moong dalrinsed
• 1 tbsp ghee or oil
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• 1 tsp salt
• 1.1 litres waterplus more if needed
• 2 tbsp fresh corianderchopped

Method

1. 1Rinse5 min

   Rinse the rice and dal together until the water is mostly clear, then drain.

2. 2Bloom the cumin3 min

   Heat ghee in a saucepan, add cumin seeds and cook for about 30 seconds until fragrant. Stir in turmeric.

3. 3Simmer25 min

   Add rice, dal, salt and water. Bring to a boil, lower the heat, cover and simmer for 22 to 25 minutes until very soft.

4. 4Adjust and serve4 min

   Stir well. Add a splash of hot water if you prefer a looser texture, then finish with coriander.

Storing and reheating

Keeps refrigerated for up to 3 days. Reheat until steaming hot throughout.

Substitutions

• Use red lentils if moong dal is unavailable; begin checking five minutes earlier.
• Add 100 g frozen peas for the final 5 minutes.

Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.