South Indian-Style Khichri

Name: South Indian-Style Khichri
Yield: Serves 4
Cuisine: Indian
Ingredients: ¾ tsp mustard seeds; 500 g (1 lb 2 oz) tomatoes, skinned, seeded, and pureed; pinch of sugar; 2 tbsp chopped fresh coriander (cilantro) leaves; ½ tsp turmeric; ½ tsp chilli powder; 125 g (generous ½ cup) red lentils, masoor; 105 ml (7 tbsp) vegetable oil; 1 tsp tomato purée, optional; 3 whole green chillies; 7 cm (2¾ in) fresh root ginger, peeled and finely chopped; 1 tbsp curry leaves; 250 g (1¼ cups) basmati rice; 4 red onions

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curry Lovers Cookbook

By Roopa Gulati

Published 2007

About

Almost every Indian family has a favourite recipe for khichri, from soupy pick-me-ups in North India to festive Bengali feasts, and even British-inspired kedgerees. This South Indian version, topped with a gingery tomato sauce, is my favourite.

Ingredients

4 red onions
105 ml (7 tbsp) vegetable oil
¾

Asia
India
West Bengal
Main course
Gluten-free
Vegan

Method

Dice 2 of the onions. Heat 45 ml (3 tbsp) of the oil in a medium saucepan and when hot, toss in the mustard seeds followed by the curry leaves. Once the leaves stop spluttering,