Rice with Lentils (Khichri) recipe
information
This is the dish from which evolved the Anglo-Indian breakfast dish of Kedgeree. It is usually served with spiced vegetables in India.
ingredients
75 g (3 oz) 6 Tbs Butter
1 Onion, finely chopped
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
1 Garlic clove, chopped
6 Peppercorns
1 Bay leaf
225 g (8 oz) 1 1/3 cups Long-grain rice, soaked in cold water for 1 hour and drained
125 g (4 oz) 1/2 cup Moong dhal (yellow lentils), soaked with the rice in cold water for 1 hour and drained
1 tsp Salt
1/2 tsp Turmeric
600 ml (1 pint) 2 1/2 cups Boiling water
Fried onion rings (to garnish)
1 Onion, finely chopped
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
1 Garlic clove, chopped
6 Peppercorns
1 Bay leaf
225 g (8 oz) 1 1/3 cups Long-grain rice, soaked in cold water for 1 hour and drained
125 g (4 oz) 1/2 cup Moong dhal (yellow lentils), soaked with the rice in cold water for 1 hour and drained
1 tsp Salt
1/2 tsp Turmeric
600 ml (1 pint) 2 1/2 cups Boiling water
Fried onion rings (to garnish)
method
1. Melt 50 g (2 oz) (4 tablespoons) of the butter in a large saucepan. Add the onion and fry until it is soft.
2. Stir in the ginger, garlic, peppercorns and bay leaf and fry for 3 minutes, stirring constantly.
3. Add the rice, dhal, salt and turmeric. Stir and toss the mixture gently. Reduce the heat to moderately low and continue cooking and stirring for 5 minutes. Pour in the boiling water and stir once. Reduce the heat to low, cover the pan and simmer for 15 to 20 minutes, or until the rice and dhal are cooked and the water has been absorbed. Stir in the remaining butter.
4. Turn the khichri into a warmed serving dish and scatter over the fried onion rings. Serve at once.
2. Stir in the ginger, garlic, peppercorns and bay leaf and fry for 3 minutes, stirring constantly.
3. Add the rice, dhal, salt and turmeric. Stir and toss the mixture gently. Reduce the heat to moderately low and continue cooking and stirring for 5 minutes. Pour in the boiling water and stir once. Reduce the heat to low, cover the pan and simmer for 15 to 20 minutes, or until the rice and dhal are cooked and the water has been absorbed. Stir in the remaining butter.
4. Turn the khichri into a warmed serving dish and scatter over the fried onion rings. Serve at once.
serving amount
serves 4
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more information
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