Rice-Lentil Porridge with Ghee and Cumin

Moong Dal Kichidi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

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.