Roasted lentil khichuri
- July 2022
- Serves 4
- Hands-on time 20 min. Simmering time 30 min
“Creamy rice and lentil khichdi is a homely staple lauded as a remedy for everything from the common cold and dodgy tummies to when a hug is of the essence. This Bengali version has a deep nutty flavour from roasted lentils. Add peas, cauliflower or potatoes to it for more vegetable goodness.” Food writer, Mallika Basu.
Need a vegan option? Try this gently spiced dhal with coconut cream.
- 5.5g (2.9g saturated)
- 64g (1.5g sugars)
- 200g yellow lentils (moong dal)
- 200g easy-cook rice
- 1 tsp ground turmeric
- 1 tbsp ghee, plus extra to drizzle
- 2 bay leaves
- 1 tsp cumin seeds
- 6cm piece cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 3cm piece ginger, finely grated
- Put a non-stick medium saucepan over a medium heat. Add the lentils and cook, stirring occasionally, for 5 minutes until you can smell their aroma. Remove from the heat, add the rice, then cover with cold water and give everything a good stir. Drain and repeat this washing process until the water runs clear.
- After draining the rice and lentils, put them back in the pan, then add 720ml water. Bring to the boil over a high heat, skimming off any scum or foam that rises to the surface. Once boiling, turn the heat down to medium-high, add the turmeric and simmer for 30 minutes, stirring occasionally. If the water dries out before the rice is cooked and the lentils are softened, add a splash more. It should have a creamy, runny texture. Season with salt to taste.
- When the khichuri is nearly ready, put a small frying pan over a medium-high heat and add the ghee. Once melted and hot, add the bay leaves, cumin, cinnamon, cardamom and cloves. As soon as they begin to sizzle, stir in the grated ginger.
- Pour the mixture into the khichuri, giving it a good stir. Divide among bowls with an extra dollop of ghee for buttery goodness.
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