India x Italy
Khichdi risotto
Two of the world's great comfort foods realise they were cousins all along.
45 minTime
15 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original459kcalsame
15 gproteinsame
5 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Rinse the soaked moong dal and simmer it in 2 cups of the stock at a gentle simmer for 10 minutes. Keep the rest of the stock hot.
- 2Heat 25 g ghee in a wide heavy pan on medium heat. Add cumin; when it crackles add asafoetida, ginger, chilli and curry leaves for 1 minute, then turmeric.
- 3Add the rice and toast for 2 minutes on medium heat, stirring.
- 4Add the hot stock a ladle at a time on medium heat, stirring often. Halfway, add the dal and its liquid. Cook 17 minutes in all.
- 5Off the heat, beat in the remaining ghee, parmesan, pepper and lemon. Cover and rest 2 minutes. Meanwhile roast the papad over a low flame for 20 seconds a side and crumble.
Serve it like this
Spread on a warm plate, add a small mound of crushed papad on top and drizzle a thread of hot ghee around the edge with a few coriander leaves.
