breakfast

Masoor Dal Khichdi with Yogurt and Ghee

Name: Masoor Dal Khichdi with Yogurt and Ghee
Ingredients: 1 cup (190 g) Red lentils (masoor dal), rinsed; 1/2 cup (90 g) Basmati rice, rinsed; 4 cups (946 ml) Water; 1.5 tbsp (21 g) Ghee (clarified butter); 1/4 cup (40 g) Yellow onion, finely chopped; 1 tsp (3 g) Garlic, minced; 1/2 tsp (1 g) Ground ginger; 1/2 tsp (1.5 g) Ground turmeric; 1/2 tsp (1.5 g) Ground cumin; 1/2 tsp (3 g) Salt; 1/2 cup (125 g) Plain yogurt, for serving

Nutrition

1528

kcal

Calories

43.2

Protein

290.1

Carbs

Fat

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Ingredients(11)

Red lentils (masoor dal), rinsed1 cup (190 g)

Basmati rice, rinsed1/2 cup (90 g)

Water4 cups (946 ml)

Ghee (clarified butter)1.5 tbsp (21 g)

Yellow onion, finely chopped1/4 cup (40 g)

Garlic, minced1 tsp (3 g)

Ground ginger1/2 tsp (1 g)

Ground turmeric1/2 tsp (1.5 g)

Ground cumin1/2 tsp (1.5 g)

Salt1/2 tsp (3 g)

Plain yogurt, for serving1/2 cup (125 g)

Instructions

In a medium pot, combine the rinsed red lentils and rinsed basmati rice with 4 cups of water.

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils and rice are tender and have absorbed most of the water. Stir occasionally to prevent sticking.

While the khichdi is simmering, heat the ghee in a small skillet over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 3-4 minutes.

Add the minced garlic, ground ginger, ground turmeric, and ground cumin to the skillet. Sauté for another minute until fragrant, being careful not to burn the garlic.

Pour this tempering (tadka) over the cooked khichdi. Stir well to combine.

Season the khichdi with salt to taste.

Serve the Masoor Dal Khichdi hot, topped with a dollop of plain yogurt.