Creamy lentil and rice dish khicheri
From capedread 15 years ago
Ingredients
- 35g/1¼oz white or brown basmati rice, washed in several changes of hot water shopping list
- 35g/1¼oz mung beans, split and husks removed (or husks left on if using brown rice) shopping list
- 1 rounded tsp ghee (butter) shopping list
- ½ tsp cumin seeds shopping list
- ½ small onion, chopped shopping list
- 1 green chilli, whole (optional) shopping list
- ½ tsp chopped fresh ginger shopping list
- 1 garlic clove shopping list
- salt, to taste shopping list
- ¼ tsp ground turmeric shopping list
- around 400ml/14fl oz water (or 500ml/17fl oz if using brown rice) shopping list
- ¼ tsp garam masala shopping list
- ½ tsp freshly ground black pepper shopping list
How to make it
- Soak the washed rice and lentils in a large pan of water for 30 minutes.
- In a large non-stick saucepan melt the ghee.
- Add the cumin and fry for 20 seconds, until the seeds have coloured and their aroma has been released.
- Stir in the onion and cook until softened.
- add the chilli, ginger, garlic and salt and cook for a minute
- add the drained rice, lentils, turmeric and water.
- Bring to the boil briefly
- lower the heat and simmering gently until the rice and lentils are tender. This should take approximately 20 minutes. (If using brown rice, follow the same method, cooking the rice and lentils for 40 minutes with a little additional water.)
- Once tender, stir in the garam masala and freshly ground black pepper and serve.
- for those who can't buy garam masala I will look up a recipe and post asap.
People Who Like This Dish 3
- Ladybug_MrsJ Ottawa, Canada
- juels Clayton, NC
- kaijavb MD
- capedread Peterborough. Cambridgeshire, GB
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The Rating
Reviewed by 1 people-
Love the spices in this dish, sounds sooo good!
juels
in Clayton loved it
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" It was excellent "