Lentil Pillau

Name: Lentil Pillau (Khichdi)
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 400 g (14 oz) basmati rice rinsed and soaked in water for 20 minutes; 2.5 cm (1 inch) piece fresh ginger grated; 150 g (5½ oz) moong dal soaked in water for 30 minutes; 2 onions sliced; 3-4 black cardamoms; 2 tbsp ghee; 1 tsp cumin seeds; salt; 2 garlic cloves crushed; 3-4 cloves; 2-3 x 5 cm (2 inch) cinnamon sticks

Khichdi

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

About

Aromatic Indian spices add a delicious fragrance to this simple, but tasty, lentil pillau, which is ideal with fish and natural yoghurt. It is often eaten when someone is feeling a bit under the weather, as it is gentle on the stomach, and is therefore perfect for anyone recovering from an illness.

Ingredients

2 tbsp ghee
1 tsp cumin seeds
2 onions sl

Asia
India
Side dish
Vegetarian
Gluten-free

Method

Heat a heavy-based saucepan until hot. Add the ghee, cumin seeds, onions, black cardamoms, cloves and cinnamon, and fry, stirring occasionally, until the onions have turned golden; about 10 minutes. Add a pinch of salt, the garlic and ginger, and mix well. Drain the lentils and add to the pan with about 50 ml