Traditional Khichdi
This is very simple to make.
It’s a one pot meal
Ingredients
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150g Moong (whole or daal)
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75g Rice (white, but you can use red if you prefer, or quinoa)
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1200ml Water
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Salt to taste
Prep
Wash moong in cold water
Wash rice in cold water
Soaking is optional and you can soak the moong for up to 8 hours or longer if you prefer or not at all (I don’t soak them)
You can soak the rice (I tend to soak them for a short time, usually whilst waiting to add to the pot once the Moong has nearly cooked.
Method
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Add Moong to pot (I use a heavy bottomed pot as it helps with heat distribution during cooking or something like that)
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Add the water
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Add Salt
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Put on hob and bring to boil.
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Once boiling, turn heat right down to lowest setting - slow cooking gives it better taste
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As it simmers away, you will see some froth. You can scoop it away or leave it - I tend to scoop most of it away
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Once the water level has reduced to half the original (or up to an inch of water covering the Moong) add, the rice (if you’ve been soaking it, throw away the soak water before adding to the pot) Graphic (1)
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Once the rice has been added, the water should get fully absorbed within about 10 minutes but just keep an eye on it to make sure it does not dry out. Graphic (2)
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When all water has been absorbed it is ready (you can take a pinch and squeeze it - watch fingers it will be hot). If not cooked add a little hot water and allow to cook until cooked/water is absorbed.
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Allow to rest for 5 minutes to seal/build flavours Graphic (3)
Serve
Once it’s rested, add (drizzle) olive oil (EVOO) to taste e.g. 2/3 tablespoons.
Traditionally, we add ghee, but now we sometimes use EVOO
Mix this as you would mashed potatoes to combine the ingredients and the fat (EVVO or ghee)
Plate up ( Graphic (5)
Side dish
We normally have a salad and toasted (roasted) papad (pappadoms) Graphic (5)
We drink chass (lassi) to which I add pinch of cumin and a spoonful of soaked basil seeds - optional Graphic (4)
Note about the salad
I like to “double dress my salads”.
First I add salt, pepper, EVOO and lemon/lime juice and mix/toss.
I then add the second dressing which I do at time of serving.
The dressing is made as per below
@Rups, this salad has got the Napa cabbage (or so I believe - I buy this as “Chinese leaves” from my local supermarket). I mention this because I haven’t made kimchi and you suggested this might be the ingredient difficult to source. In my case, I am obsessed with “Korean chilli flakes”. I have no idea what is so special about them and why they don’t say you can use other chilli flakes in the videos I have watched. That said, if I wanted to I am sure I could just go ahead and use other chilli flakes. I guess my real reason is compared to making sauerkraut, it is so much more faff and for what benefit?
One day I will do it as I will make the vegetarian sushi - still on my list of Rupert’s dishes to make.
Noe, I believe you suggested I might enjoy my sauerkraut with Cumberland sausage, but I think this may not happen as I am and intend to remain a vegetarian. I do have a buckets list of sorts, but I don’t think I will add Cumberland saugage and sauerkraut to that 
