One of the comfort foods of India, akin to China's congee, khicidi is a blend of rice, dal (or lentils), and butter and warming spices. It is often given by moms to their children after an illness, and is a staple food for those struggling on very little. It is a perfect fall dish and can be paired with mango pickle to spice it up.

Ingredients

1 tbsp vegetable oil
1/2 tsp finely grated ginger
1 tsp cumin seeds
2 tbsp ghee
Black peppercorns
1/4 tsp asafoetida
1 cup white basmati rice
1 cup split moong dal (no shells)
Salt

Directions

1. Add 1 tbsp oil to a pan, heat up and add cumin seeds and minced ginger. Toast a bit. 

2. Add 2 tbsp ghee, then black peppercorns

3. Quickly add the 1/4 tsp of asafoetida and stir. Remove from stove and set aside.

4. In a separate pot, bring 3 1/2 cups water, 1 cup of rice, and 1 cup dal to a boil.

5. When the rice and dal are plumped up and getting mushy, add i nthe spice mixture from the frying pan. 

6. Finish boiling to desired consistency.