Sunday, August 13, 2006

Khichdi

Khichdi (khichadi/khichari) is at is most basic a dish made from rice and dal. The most common dals used are moong dal and masoor dal. It's not to be confused with the Anglo-Indian fish dish, Kedgeree, which is only loosely based on the original. Here's my version of this Indian staple:

A
2 Tbsp oil or ghee (I use olive oil)
1 Tbsp cumin seeds
1 Tbsp mustard seeds
1 tsp hing
1/2 tsp whole peppercorns
2 crushed black cardomom pods

B
1 tsp nutmeg
1 tsp cinnamon

C
2/3 cup red lentils
1 and 1/3 cup brown rice *

D
4 and 1/2 cups water
1 tsp turmeric
1 tsp cayenne



Sauté A in a large pot until mustard seeds just begin to pop. Add B and stir vigorously for about 10 seconds or so. Add C. Stir for about 20 seconds, coating the rice and dal well with the oil and spices.



Add D, stir well, bring to a boil, then turn down to a simmer. Cover and cook for 40 minutes.

* you can use regular white rice or basmati, but reduce the cooking time from 40 min to 20-25

4 comments:

Serendipity said...

This really looks delicious! My Sister in law really likes Dosai. It's so hard to make, so we alljust buy it on this Southern Indian cuisine place.

Verdant said...

I just wish masoor dal kept its bright hue after being cooked! And actually, dosais aren't that hard once you get the hang of it. Maybe I'll make some this weekend.

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