Click on the image, above to submit to Pinterest.

Khichidi

Khichidi is a traditional Indian recipe for a classic vegetarian dish of rice and beans (or lentils in this base) in a lightly-spiced onion base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Khichidi.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

4–6

Rating:

Tags : CurryVegetarian RecipesSpice RecipesVegetable RecipesBean RecipesIndian Recipes

This is the Indian version of rice and beans, that has almost as many variants, it seems, as there are households in India. The version given here is made with red lentils, but it's also commonly made with moong dhal (mung beans) or yellow split peas, where the lentils cook down to give a rich, risotto-like texture.

Ingredients:

225g rice (basmati or Patna, for preference)
225g red lentils
salt, to taste
1 large onion, finely chopped
1/2 tsp cumin seeds
1/2 tsp ground turmeric
115g ghee or butter
600ml water or vegetable stock

Method:

Heat the ghee or butter and use to fry the onion for about 6 minutes, or until nicely browned. Pour off half the fat from the pan into a bowl and set aside. Add the turmeric and cumin seeds to the onion and fry for about 2 minutes more, or until the cumin seeds begin to splutter.

Turn the fried mixture into a large saucepan and add the rice, lentils, the reserved ghee or butter and mix thoroughly to combine. Pour in the stock and season to taste with salt.

Bring to a simmer, add a tight-fitting lid and cook over gentle heat until the rice is tender (about 25 mintues). If all the water has evaporated and the rice is still not cooked, add a little boiling water.

By the time the rice has cooked, the lentils should have broken down to give a creamy sauce.

Serve hot with Khichiri Prawn Sauce or with Chaas and accompanied with poppadoms and sweet mango chutney.