A summer spent in Kodaikanal in the company of awesome cooks and golfers led to an exchange of many recipes. My neighbour Lakshmi from Hyderabad had discerning taste in both, food and clothes. This recipe is from her. The word ‘khichdi’ is misleading. Fragrant and pretty to look at, it suggests a more royal lineage, more like a pulao.
Wash lentils and rice and soak for 1 hour at least.
Take half the quantity of ghee and heat. Splutter the whole spices along with the jeera.
Add onions and saute until brown.
Add the ginger-garlic paste and chillies and saute for another minute.
Add the chopped mint and coriander and continue cooking while stirring until aromatic. The oil must separate.
Add the rice and lentils and saute for a minute. Add 5 cups of water and salt* to taste and cook on high flame, covered. Lower the flame once the water starts simmering. There are three ways to cook this: !) In the wok itself since basmati cooks fairly fast; 2) Two whistles in a pressure cooker, or 3) in the rice cooker. Once ready, add the remaining ghee.
Refrigerate
*The measure of water is approximate since different qualities of rice consume differing quantities of water. The same recipe can be made with any other white rice variety. It may need more soaking than the dal as masoor dal cooks really quickly.
* Ghee is a key ingredient in all khichdis. Using less will compromise taste.
* One great way of checking salt, prior to cooking, is to taste the water after salt has been added. It should be a tad higher than your taste buds.
