Cozy Moong Dal Khichdi

Rinse the rice and dal. Add basmati rice and moong dal to a fine-mesh sieve and rinse under cool water until the water runs mostly clear. Let drain for a minute. Optional tip: soak the drained rice and dal together for 15 to 20 minutes, then drain again.

Bloom the spices. Heat ghee in a medium pot over medium heat. Add cumin seeds and cook for 20 to 30 seconds until fragrant.

Build the base. Add onion (if using) and cook 3 to 4 minutes until softened. Stir in ginger and garlic (if using) and cook about 30 seconds, until fragrant.

Toast the rice and dal. Add the drained rice and dal. Stir for 1 minute so everything gets coated in the spiced ghee. This tiny step adds a surprising amount of flavor.

Add water and simmer. Stir in turmeric, salt, green chili, and bay leaf (if using). Pour in 4 cups water and bring to a boil. As soon as it reaches a steady boil, reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring every 5 to 10 minutes depending on thickness so nothing sticks. If it looks too thick at any point, add a splash of hot water.

Check for doneness and adjust the texture. It is ready when the rice is very soft and the moong dal has mostly broken down, making everything look creamy and cohesive. Uncover and stir. For spoonable khichdi, add more hot water a splash at a time until it is the texture you want. For thicker khichdi, simmer uncovered for a few extra minutes, stirring often.

Finish and serve. Turn off the heat. Taste and adjust salt. If using garam masala, stir it in now. Serve hot with a little extra ghee on top, cilantro, and a squeeze of lemon. Yogurt or raita on the side is a very good idea. If you like a little contrast, add achar or a papad for crunch.