Ingredients
- 1 cup Jai Ho Black Rice
- ½ cup Jai Ho Moong Dal
- ½ tsp Jai Ho Red Chilli Powder, or to taste
- ½ tsp Turmeric Powder
- 1 tsp Cumin Seeds
- 1 Onion
- 1 Garlic (as needed)
- 4–4½ cups water
- Salt to taste
- 1 tbsp oil or ghee
Directions
1. Rinse & soak
Rinse the Jai Ho Black Rice and Moong Dal thoroughly. Soak the black rice for about 30 minutes, then drain.
2. Toast the cumin
Heat oil or ghee in a heavy-bottomed pot or pressure cooker. Add Jai Ho Cumin Seeds and allow them to become fragrant.
3. Build the flavor
Add Onions and Garlic. Stir briefly, then add Jai Ho Turmeric Powder and Red Chilli Powder.
4. Add rice & dal
Add the drained black rice and rinsed moong dal. Stir everything together so the grains are evenly coated with the spices.
5. Cook
Add 4 cups of water and salt to taste. Cook until the black rice and moong dal are tender. Add additional water as needed for a softer, more traditional khichdi consistency.
6. Rest & serve
Let the khichdi rest for a few minutes after cooking. Stir gently and serve warm.
Recipe Disclaimer
Quantities and cooking times are provided as a general guide. Adjust water, spices, seasonings, and cooking time according to the quantity prepared, product variety, cooking method, and personal preference.