Name: Khichdi
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Cuisine: indian
Ingredients: 1/2 cup red lentils; 1/2 cup basmati rice; 3 tablespoons unsalted butter or ghee; 1/2 teaspoon cumin seeds; 1/2 small red onion, finely chopped; 1/2 teaspoon ground turmeric; 1 medium tomato, finely chopped; 1/2 jalapeno, finely chopped (seeds removed for less heat); 1/2-inch piece fresh ginger, finely chopped; Kosher salt; 1/2 cup loosely packed fresh cilantro, chopped

Directions

Soak the lentils and rice together in water in a medium bowl for 30 minutes; drain and rinse well.
Heat 2 tablespoons of the butter in a medium pot over medium heat. Add the cumin seeds and stir until they just start to fizzle, about 1 minute. Add the onion and cook, stirring, until translucent, about 4 minutes. Add the turmeric, tomato, jalapeno and ginger. Cook, stirring, until the tomato softens, about 1 minute. Add the lentils, rice, 1/2 teaspoon salt and 3 cups water. Bring to a boil, lower to a simmer, cover and cook until the rice is tender and the lentils have broken down completely, about 15 minutes. Stir in the remaining tablespoon of butter and season with salt. Stir in the cilantro.

Khichdi

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