Rice-Lentil Porridge with Ghee and Cumin

Long before risottos became the craze here in the United States, creamy kichidis were providing comfort to millions of Indians, who often eat them simply with some pickles, yogurt, and lentil wafers. I find that the smooth, starchy porridge is a perfect bed for many of this book’s curries—especially its ideal consort, Spicy Ground Beef with Peas and Chiles.