Khichri

Name: Khichri
Yield: Serves 4 as a side dish
Cuisine: India
Ingredients: 2 X 5 cm cinnamon sticks or cassia bark; 2 X 5 cm cinnamon sticks or cassia bark; 3 black cardamom pods; 1 tsp cumin seeds; 2 tbsp ghee or oil; 2 bay leaves; 2 tbsp ghee or oil; 400 g basmati rice, washed, soaked in water for 30 minutes; 1/2 tsp turmeric; 400 g basmati rice, washed, soaked in water for 30 minutes; 2.5 cm root ginger, grated; 150 g moong dal, washed, soaked in water for 30 minutes; salt; 3 garlic cloves, crushed; 3 cloves; 2 onions, finely sliced

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

A preparation of rice and lentils and an Indian comfort food; the British dish kedgeree came from this. There’s nothing better than khichri if you’re feeling delicate. It’s fabulous with dry spiced fish dishes and yogurt dip.

Ingredients

2 tbsp ghee or oil
2 bay leaves
3 black cardamom pods

Asia
India
Side dish
Vegetarian
Gluten-free

Method

Heat a heavy-based pan until hot. Add the ghee, bay leaves, black cardamom, cumin, cinnamon sticks and cloves. Allow lo crackle for a few seconds, then add the onions. Fry, stirring occasionally, until the onions turn pale brown around the edges. Add a pinch of salt, the garlic and ginger, and stir well. Drain the lentils and add to the pan with the turmeric and about