Khichdi

Ingredients:

• 0.5 cup red lentils
• 0.5 tbsp. basmati rice
• 3 tablespoons unsalted butter or ghee
• 0.5 tsp cumin seeds
• Half a small red onion, finely chopped
• 0.5 tsp ground turmeric
• 1 medium tomato, finely chopped
• Half a jalapeño, finely chopped (remove seeds to reduce heat), optional
• 1 cm ginger root, finely chopped
• 0.5 cup loosely packed fresh cilantro, chopped

Preparation:

1. In a medium bowl, combine lentils and rice, cover with water and soak for 30 minutes; drain and rinse well.
2. In a medium saucepan, heat 2 tablespoons of butter over medium heat. Add the cumin seeds and stir until they begin to sizzle, about 1 minute. Add the onion and cook, stirring, until translucent, about 4 minutes. Add the turmeric, tomatoes, jalapeño, and ginger. Cook, stirring, until the tomatoes soften, about 1 minute.
3. Add the lentils, rice, 1/2 teaspoon salt, and 3 cups water. Bring to a boil, reduce heat, cover, and simmer until the rice is tender and the lentils have completely broken down, about 15 minutes. Add the remaining 1 tablespoon butter and season with salt to taste. Stir in the cilantro.