Khichhari

Name: Khichhari
Yield: Serves 6
Cuisine: India
Ingredients: 1 teaspoon salt; 3 tablespoons lemon juice; 1 teaspoon garam masala; 2 cm (¾ inch) piece of ginger, finely chopped; 2 onions, finely chopped; 2 garlic cloves, finely chopped; 6 cloves; ½ cinnamon stick; 3 tablespoons ghee; 1 teaspoon cumin seeds; 60 g (¼ cup) toor dal (yellow lentils); 300 g (1½ cups) basmati rice

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

Khichhari or kitcheri is the precursor to kedgeree, a dish taken up with much enthusiasm by the British in India. There are many recipes for khichhari and the lentils can be yellow as here or moong dal. Eat it with yoghurt or chutneys and breads.

Ingredients

60 g (¼ cup) toor dal (yellow lentils)
300 g (1½

Asia
India
Side dish
Gluten-free
Spicy
Vegetarian

Method

Soak the dal in 500 ml (2 cups) water in a large saucepan for 2 hours. Wash the rice in a sieve under cold water until the water from the rice runs clear. Drain.

Heat the ghee in a heavy-based saucepan over low heat and fry the cumin seeds, cloves and cinnamon for a few seconds. Increase th