Khichiri

Ingredients:

1½ tbsp cumin seeds
250g moong dhal
250g medium or short grain rice (basmati is also fine)
1½ tsp ground turmeric
1 medium-sized tomato, cut into 1cm cubes
150g frozen peas
½ tsp asafoetida
1 tsp sugar
2½ tbsp ghee
1 bayleaf
1 dried red chilli
3 cardamom pods, seeds removed and crushed, husks discarded
1 tbsp grated ginger

Method:

Toast 1 tbsp of the cumin seeds in a small frying pan over a medium heat for about 90 seconds of until aromatic. Turn onto a plate, allow to cool and then put in a coffee or spice grinder and process to a fine powder. This will yield about 4 tsp of ground cumin, of which ½ tsp will be used at the end of the dish. (The remainder can be kept in an airtight container and will last for up to a week for use in another dish.)

Dry toast the moong dhal in a frying pan over medium heat for about 5 minutes, until just beginning to darken. Keep tossing the contents of the pan during this time so the dhal does not burn. Turn out onto a plate and set aside to cool.

Gently wash the rice under cold, running, water for two to three times to remove the excess starch. Add the dry-roasted moong dhal to the rice and wash once again. Transfer both to a large ovenproof pan and fill with enough water to come 4cm above the rice mixture. Bring to a simmer over medium heat and spoon off any scum that forms on the surface of the water (discard this).

Stir in the ground turmeric and diced tomato, return to a simmer, then pour in 500ml (2 cups) water. Return to a rolling simmer, reduce the heat and simmer gently for a further 20 mins with the lid on. Check the dhal and rice are cooked – they should have merged together to form a porridge-like consistency. If not done, add more water if necessary and simmer for longer. Once cooked, keep on a low heat and add the frozen peas, asafoetida, 1 tsp salt and sugar. Stir in thoroughly and keep on a gentle simmer.

Meanwhile, put a small frying pan over a medium heat. Once hot add 2 tbsp of the ghee, the remaining cumin seeds, bay leaf, dried chilli and crushed cardamom seeds. Fry until aromatic and allow the aromas to release, taking care not to burn the spices (about 2-3 minutes). Add the ginger and cook for 2 minutess on a medium heat, stirring constantly so it doesn't stick to the bottom of the pan.

Stir the ginger and cumin mixture into the Khichiri and simmer for a final 2 minutes before taking off the heat. Drop the last ½ tbsp ghee over the top and sprinkle with ½ tsp of the toasted and ground cumin seeds (also known as bhaja moshla). Cover with a lid until ready to serve.

Just before serving, stir thoroughly one more time. The Khichiri is now ready to be served hot. Serve accompanied by poppadoms and mango chutney.

Khichiri

prep time

cook time

Total Time:

Serves:

Ingredients:

Method: