Mung Dal Khichdi (Yellow Rice and Lentils) | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

Quick, simple and easy-to-digest six-ingredient split mung beans and rice—surprisingly flavorful and almost no preparation time

Preparation: 10 minutes
Cooking time: 20 minutes

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Ingredients:

• 3/4 cup moong dal (split skinned mung beans)
• 3/4 cup cup basmati rice
• 4 tablespoons olive oil
• 2 cloves garlic, minced or crushed
• 1/2 teaspoon ground turmeric
• 1 1/4 teaspoons sea salt

Instructions:

• In a strainer, rinse the moong dal and rice under cold water. Transfer to a bowl, cover with water, and let sit for 1 to 2 hours.

• Drain the dal and rice. Heat the oil in a large heavy-bottomed suacepan over medium heat. When hot, add the dal and rice and stir for a minute or two. Stir in the garlic, turmeric, and salt, and fry for another minute. Pour in 3 1/4 cups water and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, until most of the water is absorbed. Reduce the heat to low, cover, and cook for another 5 minutes. Remove from the heat and let sit for another 5 to 8 minutes.

• Fluff the dal and rice with a fork and serve hot.

Makes 4 to 6 servings