Red Curry Khichdi

Ingredients

• 0.5 cup Yellow Moong Dal (split mung beans)
• 0.5 cup Basmati Rice
• 2 tablespoons Thai Red Curry Paste
• 200 grams Firm Tofu, cubed
• 1 cup Coconut Milk
• 3 cups Water or Vegetable Broth
• 2 tablespoons Coconut Oil
• 1 tablespoon Fresh Ginger, minced
• 1 piece Small Onion, finely diced
• 0.25 teaspoon Turmeric Powder
• 0.25 cup Fresh Cilantro, chopped
• 1 tablespoon Lime Juice(optional)

Instructions

1. 1

   Rinse the rice and moong dal together under cold water until the water runs clear, then soak for 20 minutes.

2. 2

   Heat one tablespoon of coconut oil in a heavy-bottomed pot or pressure cooker and pan-fry the tofu cubes until golden on all sides; remove and set aside.

3. 3

   In the same pot, add the remaining oil and sauté the diced onion and minced ginger until the onion becomes translucent.

4. 4

   Add the Thai red curry paste and turmeric powder to the pot, stirring constantly for 2 minutes to release the aromatics and oils.

5. 5

   Drain the rice and dal, then add them to the pot, stirring well to coat every grain with the curry paste mixture.

6. 6

   Pour in the water (or broth) and the coconut milk, season with salt, and bring to a boil.

7. 7

   Reduce heat to low, cover tightly, and simmer for 20-25 minutes (or 3 whistles in a pressure cooker) until the rice and dal are soft and mushy.

8. 8

   Gently fold in the fried tofu cubes, garnish with fresh cilantro and a squeeze of lime juice before serving hot.