Sukhila Khechudi

1. 1
   prep · ~30 min

   Wash and soak the rice and dal.

   1.Wash gobindobhog rice under running water until water runs clear.

   2.Wash the moong dal separately.

   3.Soak both the rice and dal in enough water for 30 minutes. Drain completely.

   TIPSoaking makes the rice grains fluffier and reduces cooking time.
2. 2
   saute · ~7 min

   Roast the rice and dal.

   1.Heat 1 tbsp ghee in a heavy-bottomed pot over medium-low heat.

   2.Add the drained rice and dal to the pot.

   3.Roast gently, stirring continuously, until the grains turn fragrant and slightly golden (5-7 minutes).

   4.Remove the roasted mixture from the pot and set aside on a plate.

   TIPConstant stirring prevents the dal from burning, which would make the dish bitter.
3. 3
   boil · ~5 min

   Cook the rice and dal with whole spices.

   1.In the same pot, return the roasted rice-dal mixture.

   2.Add 3 cups hot water, bay leaves, green cardamom, cinnamon stick, turmeric powder, and salt.

   3.Bring to a rolling boil over high heat, then reduce heat to the lowest setting.

   TIPHot water ensures the cooking starts immediately without waiting for the pot to reheat.
4. 4
   simmer · ~18 min

   Simmer until the grains are tender and fluffy.

   1.Cover the pot with a tight-fitting lid.

   2.Simmer on very low heat for 15-18 minutes, or until all water is absorbed.

   3.Turn off the heat and let it rest, covered, for 5 minutes without lifting the lid.

   4.Fluff gently with a fork after resting.

   TIPDo not stir while simmering. A tight lid and low heat are the secrets to separate, fluffy grains.
5. 5
   temper · ~2 min

   Make the tempering and finish the dish.

   1.In a small pan, heat 1 tsp ghee over medium heat.

   2.Add cumin seeds and dried red chili; let them splutter for 20 seconds.

   3.Add grated ginger and sauté for 30 seconds until aromatic.

   4.Pour the tempering over the cooked khichudi and fold in gently with a fork.

   TIPAdding ginger at the very end gives a fresh, pungent kick that lifts the whole dish.
6. 6
   serve

   Serve the Sukhila Khechudi warm.

   Traditionally served with a spoonful of fresh ghee on top, paired with aloo bharta (mashed potato) or a light vegetable curry.

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