A comforting dish made from mung beans, rice, and a variety of spices, this khichdi comes from the Thikse Monastery in Ladakh, India, and employs ginger and garlic alongside turmeric, fenugreek, cumin, and coriander.

Ingreadient

• 1 ¼ cups dried split yellow mung beans (such as Pride of India)
• ¾ cup uncooked white basmati rice 
• ½ cinnamon stick (about 1 1/2 inch)
• 6 whole cloves 
• 1 ½ teaspoons ground cumin 
• 1 teaspoon ground coriander 
• 1 teaspoon brown mustard seeds 
• 1 teaspoon ground turmeric
• ½ teaspoon fennel seeds
• ½ teaspoon  ground fenugreek seeds
• Generous pinch of cayenne pepper
• 2 garlic cloves, finely chopped 
• 2 teaspoons finely chopped peeled fresh ginger
• 6 ½ cups water
• 2 fresh bay leaves
• Pinch of kosher salt, plus more to taste
• Whole-milk yogurt and fresh cilantro leaves, for serving

Direction

1. Place mung beans and rice in a fine wire-mesh strainer; rinse under cold water, stirring with your hands, until water runs clear, about 3 minutes.
2. Place cinnamon stick, whole cloves, cumin, coriander, mustard seeds, turmeric, fennel seeds, fenugreek, and cayenne in a large heavy-bottomed pot or a medium Dutch oven. Heat over medium, stirring constantly with a wooden spoon, until very fragrant, about 3 minutes. Add garlic and ginger; cook, stirring constantly, 1 minute. Add mung bean mixture; stir to coat in spices. Add 6 1/2 cups water, bay leaves, and salt.
3. Bring mixture to a vigorous simmer over medium-high, stirring occasionally. Cover and reduce heat to low; simmer, stirring and running spoon along bottom of pot occasionally, until mung bean mixture is tender but rice still holds it shape, 12 to 15 minutes. (Mixture will be slightly runny, but it will thicken as it sits.) Remove from heat. Remove and discard cinnamon, whole cloves, and bay leaves. Gently stir in salt to taste. Divide evenly among bowls; dollop with yogurt, and sprinkle with cilantro.

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