Makki Di Khichdi Corn Lentil Porridge

Method

1. 1

   Wash the moong dal: Wash 1/2 cup moong dal in 2 to 3 changes of water until mostly clear.

2. 2

   Cook moong dal: Pressure cook moong dal with 2 cups water and 1/4 tsp turmeric for 3 whistles until completely soft and mushy. Keep aside with its cooking liquid.

3. 3

   Make the corn flour slurry: In a separate bowl mix 1 cup coarse corn flour with 1 cup cold water until smooth. This slurry prevents the corn flour from lumping when added to boiling water.

4. 4

   Boil water for the khichdi: Bring 3 cups water to a full boil in a heavy-bottomed pot. Add 1/4 tsp turmeric and salt.

5. 5

   Add corn flour slurry: Pour the corn flour-water slurry into the boiling water while stirring continuously. Stir vigorously to prevent lumps forming. Reduce heat to medium-low.

6. 6

   Cook the corn flour: Cook on medium-low, stirring every 2 minutes, for 8 to 10 minutes. The mixture will thicken considerably. Stir from the bottom each time to prevent sticking.

7. 7

   Add the cooked moong dal: Pour the mashed moong dal along with its cooking liquid into the corn flour mixture. Stir well to combine both. Cook for 5 more minutes. The khichdi should be thick and flowing.

8. 8

   Make the ghee tadka: Heat 2 tbsp ghee in a small pan. Add cumin seeds — wait to crackle. Add asafoetida, finely chopped onion, green chilli and ginger paste. Cook stirring for 5 minutes until the onion turns golden. Add red chilli powder — stir 30 seconds on low heat.

9. 9

   Pour tadka over khichdi: Pour the hot ghee tadka into the khichdi pot. Stir well to incorporate the flavours throughout.

10. 10

    Serve immediately: Ladle into bowls. Add a generous spoonful of extra ghee on top. Scatter coriander leaves. Serve hot — corn khichdi thickens rapidly as it cools.

11. 11

    Note: Makki di Khichdi is the winter breakfast of rural Punjab and Haryana. Corn (maize) has been grown in the Punjab plains for centuries and corn flour in various forms — roti, khichdi, porridge — is a staple of the winter diet. This khichdi provides slow-release energy from corn starch and protein from moong dal — ideal before a day of physical farm work.