Naram Khichadi

Method

Tap a number to tick off a step.

1. 1

   Soak the split green gram and the rice together in a toap (pot) for an hour.

2. 2

   Add the salt and water, and cook on a medium flame.

3. 3

   The dal takes longer than the rice, so by the time the dal is done the rice will be slightly overcooked and soggy — this is expected.

4. 4

   When both are cooked, mash them into a rough purée, leaving some texture rather than mashing completely. Set the pot on a tawa (flat griddle) and reduce the heat to a simmer. In a separate small pan, heat the ghee; when hot, add the mustard seeds and asafoetida and let them temper.

5. 5

   When the mustard seeds start popping, stir the tempering into the khichadi, mix well, and serve piping hot.