The combination of rice and dal (known as khichidi) is delicious and essentially a complete meal in itself. For many Indians, khichidi IS comfort food. Traditionally, khichidi is made with split moong dal – either split moong dal with the skin left on (partially green colored dal) or with the skin completely removed (yellow moong dal). The choice is up to you but both are equally delicious & nutritious.

Moong dal (also known as the mung bean or green gram) is healthy, nutritious and tasty. It is very common in most Asian cuisines. Moong dal is also a good source of protein and a favorite among vegetarians. In appearance, moong dal are small green oval shaped beans. They can be split in half, with the skin left on or not. All of the varieties of moong dal can easily be found in any Indian grocery store.

My son is a garlic fanatic & according to him, there is no such thing as too much garlic! Ironically, he also shares a birthday with the King of Garlic? none other than Chef Emeril Lagasse himself ☺. But no need to worry, I use roasted garlic in this dish. Roasted garlic has a mild sweet garlic flavor. Making roasted garlic is both easy & simple, you can learn how to roast garlic here → ROASTED GARLIC RECIPE.


GARLICKY KHICHIDI (Rice with Moong Dal & Roasted Garlic)

Ingredients:

1 cup Basmati rice (washed and drained well)
½ cup split moong dal (with or without the skin), washed and drained well
1 tsp cumin seeds
2-3 dried red chilies, to taste
1 tsp turmeric (haldi)
pinch of asafetida (hing)
salt, to taste
1 tbsp roasted garlic, mashed into a paste (to taste, you can use more or less)
1 tbsp ghee or oil (vegetable or canola)
freshly chopped cilantro leaves or chives for garnish
freshly grated coconut for garnish (optional)

METHOD:

In a small soup or stock pot on medium high heat, add the ghee or oil. When hot, add the cumin seeds, dried red chilies, turmeric, asafetida and salt. Stir fry for a minute or so and then add the rice, dal & roasted garlic paste. Mix well to combine all of the ingredients and keep stirring for 2-3 minutes until fragrant. Add 2½ cups of water (for a little softer rice, add an extra ¼ cup of water). Bring to a gentle boil, cover, reduce and let simmer for 15-20 minutes or until done. Alternatively, you could do the actual cooking process in a pressure cooker or even a rice cooker. Garnish with fresh cilantro (or chives) and coconut. This dish is often topped off with a little extra ghee. Serve with papad (lentil crisps), Indian pickles, raita or yogurt.


VARIATIONS:

Instead of moong dal, feel free to use masoor dal (red or brown lentils) for a different but equally delicious taste. You can also make this dish using sprouted moong dal.

To make Garlicky Masala Khichidi, add 1 heaping tsp of kala/goda masala or garam masala along with the turmeric (haldi).



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