Khichdi
Directions
- 1Rinse the rice, lentils, and split peas thoroughly, then soak them in water for 25–30 minutes.
- 2While soaking, prepare the other ingredients: dice the onion, crush the garlic, dice the tomatoes, grate the ginger.
- 3Heat a pot over medium heat and add 2 tablespoons of ghee.
- 4Add the mustard seeds and cumin seeds, toasting them until fragrant.
- 5Stir in the red onion, ginger, garlic, green chillies, a pinch of salt, and curry leaves.
- 6Sauté for 2–3 minutes.
- 7Add the diced tomatoes.
- 8Drain the soaked rice and lentils and add them to the pot.
- 9Stir in the chilli powder, turmeric, and garam masala, mixing well.
- 10Pour in fresh water until it covers the ingredients by 4–5 cm (1.5–2 inches).
- 11Pressure Cooker Method: Secure the lid and cook on high pressure for 12 minutes. Once it starts whistling, lower the heat to maintain a gentle whistle.
- 12Stovetop Method: Simmer on medium-low heat for 45–50 minutes, stirring every 5–10 minutes, until the rice and lentils have fully broken down.
- 13To serve, ladle the khichdi into bowls, drizzle with the remaining tablespoon of ghee, and garnish with fresh coriander.
- 14Serve with a poppadom on the side.
Ingredients
- 0.5 cup basmati rice
- 0.5 cup red lentils
- 0.5 cup yellow split peas
- 1 red onion
- 5 cloves garlic
- 1 thumb-sized piece ginger
- 3 tomatoes
- 3 green chillies
- 3 tbsp ghee
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 12 curry leaves
- 1 tsp red chilli powder
- 0.5 tsp turmeric
- 1 tsp garam masala
- 1 handful fresh coriander
- 1 poppadom
Equipment
pressure cookerknifegraterbowlwooden spoonfrying pantongs
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