Khichdi

This one-pot Indian mung bean and rice stew was practically made for stay-inside days: Made from pantry ingredients, it requires little effort and is extremely comforting. Feel free to add vegetables to give it more heft (I love to wilt in spinach towards the end), and do not skip the spiced buttery drizzle on top. If you have trouble finding split mung beans, any lentil that's similarly small and split will work well. Rest assured, I've made khichdi with nearly every type of grain and lentil and it's always worked out fine. If you do stray from these ingredients, however, be sure to monitor the water level: You might need to add more as it cooks. This recipe is adapted from my cookbook Indian-ish. Read more about why I love it here.