Khichdi

Khichdi

Khichdi (pronounced khichri) is a rice and lentil dish. My mother only ever cooked khichdi on Fridays for lunch. We always had hot lunches - my father would come home for lunch and so did we, once we were in high school. Friday was always meat free, not that we ate a lot of meat, so if it wasn't kichdi, then it would most likely be vegetable palau.

Ingredients

    • 1/2 cup toor dhal

    • 1-2 tbsp ghee

    • 1/2 small onion, sliced

    • 1/4 tsp fennel seeds

    • 3 cardamon pods

    • 3 cloves

    • a piece of cinnamon stick

    • 1/4 tsp turmeric (optional)

    • Salt to taste

    • 1 cup rice

    • 2 cups of water

Method

    1. Wash the toor dhal till water runs clear - about three rinses

    2. Heat 1 tbsp ghee, add onions whole spices and salt to taste. Fry until onions start to soften.

    3. Add the washed toor dhal and fry for another minute or two.

    4. Add half a cup of water, bring to boil and simmer covered until all the liquid dries up and the dhal is almost cooked.

    5. Add the rice, also washed and rinsed three times until the water runs clear. Fry for a minute or two and then add one and half cups of water. Bring to boil, cover simmered until the rice is cooked.

    6. Optional: Gently stir through another tablespoon of ghee.

Serving suggestions

Serve with either moru kutan (yoghurt curry) or with plain yoghurt and a chutney, usually tomato but sometimes pumpkin, okra or snake gourd (I will be adding recipes for these in the near future). And papad (papadoms).