This one-pot Indian mung bean and rice stew was practically made for stay-inside days: Made from pantry ingredients, it requires little effort and is extremely comforting. Feel free to add vegetables or change up mung beans to lentils if you can't find them in your store.
- 1 cup/100 g mung beans or red lentils
- 1 cup/100 g millet
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 knob ginger, grated
- 1 tsp mustard seeds
- pinch of asafetida and bay leaf (optional)
- pinch of curry leaves (hard to find in my country but add it if you have it)
For the millet turmeric Khichdi combine 1 cup mung beans or red lentils and 1 cup millet in a fine-mesh sieve and rinse under cool running water until water runs clear. In a large heavy pot and coconut oil or ghee, mustard seeds, turmeric, and cumin seeds. When it pops add grated ginger, bay leaf and stir. Cover with water and add salt, millet and mung beans. Bring to a boil over high heat, then reduce heat to medium and cover pot. Cook, scraping down sides and giving mixture a stir 15 minutes in, until mung beans and millet are tender and mixture resembles a stew, 20–25 minutes. (If your pot lid is threatening to blow, feel free to crack it open slightly.) Remove from heat; taste and season with more salt if needed. Let sit, still covered. Optional: serve the millet turmeric Khichdi with roasted sweet potatoes or carrots. Find more recipes here.
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