Khichra

Name: Khichra (Rice, lentils, and lamb)
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 teaspoons fresh garlic paste; 2 teaspoons red chile powder; 2½ teaspoons table salt; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh cilantro; ½ teaspoon ground turmeric; ½ cup (100 grams) lapsi (fine broken wheat); 2 tablespoons dhuli moong dal (split skinless green gram); 4 medium red onions, peeled and sliced; 6 tablespoons vegetable oil; ¼ cup (50 grams) basmati rice; 2 tablespoons freshly squeezed lemon juice; 2 teaspoons ghee; 1 teaspoon red chile powder; 14 ounces (400 grams) boneless lamb, cut into ½-inch (1-cm) pieces; 4 whole cloves; 2 tablespoons chana dal (split Bengal gram); 2 tablespoons toor dal/arhar dal (split pigeon peas); 2 tablespoons masoor dal (split red lentils); 4 green chiles, stemmed and slit; 3 lemons, cut into wedges; A few sprigs fresh mint; 1 teaspoon garam masala (spice mix); 6 green cardamom pods; 2-inch (5-cm) cinnamon stick; 2 teaspoons fresh ginger paste

Rice, lentils, and lamb

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Khichdi is a simple dish of rice, dals, and sometimes vegetables that inspired the Anglo-Indian dish kedgeree. This dish from Hyderabad is the father of all khichdis, and features rice, dals, lamb or goat, and broken wheat with an array of spices. Nutritious to the core, this one-dish meal warrants a good postfeast nap!

Ingredients

Asia
India
Telangana: Hyderabad
Main course
Gluten-free

Ingredients

Method