A festive, dry-textured khichdi made with roasted moong dal, gobhindobhog rice, and ginger.
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Dry roast the moong dal in a heavy-bottomed pan until it turns golden brown and aromatic, then wash and soak for 30 minutes.
Wash the Gobindobhog rice thoroughly and spread it on a flat tray to air-dry completely before mixing it with a tablespoon of ghee and turmeric.
Heat the remaining ghee in a large pot; temper with whole garam masala, bay leaves, and dried red chilies until they crackle.
Add the ginger paste and cumin powder diluted in a little water, sautéing until the raw smell disappears and oil separates.
Incorporate the dried rice and roasted dal into the masala, frying them gently for 5 minutes to ensure every grain is coated in ghee.
Pour in the measured hot water and add salt, sugar, green chilies, cashews, and raisins; bring to a rolling boil.
Cover with a tight-fitting lid and cook on the lowest possible flame for 15-20 minutes without opening the pot.
Turn off the heat and let it rest for 10 minutes to allow the steam to finish the texture; fluff gently with a fork before serving.
