Khichra

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