Masoor Daal Khichdi

A delicious fragrant rice cooked with masoor daal (split red lentils), and a delicious home-made mango chilli pickle. The perfect warm and hearty meal for those gloomy cold and rainy days! :)

(Serves 3-4)

 For the Khichdi:

1 cup rice
half cup masoor daal
1 tsp cumin seeds
few whole black pepper
2 cardamoms
1 cinnamon stick
quarter tsp turmeric powder
 1/2 tsp of ginger -garlic paste
1 tsp salt
2 cups water

Rinse out and then soak the rice and lentils together for about half an hour. Drain.

Heat 2 tbsp oil in a pot. Add the cumin seeds, black pepper, cardamom pods, cinnamon stick and a ginger- garlic paste, let these fry for a few seconds, then add the turmeric powder, water and salt. Bring to a simmer then add the rice and lentils. Cook on medium heat, stirring a few times. Once the moisture has started to dry, reduce the heat to very low, cover the pot tightly and steam for about 15 minutes . When done, open the lid and fluff the rice up gently, then serve.