Thursday, 4 March 2010
Khichdi (rice with lentils)
Khichdi-A glutonous porridge type of rice dish made with short grain rice and lentils.It is a hearty gujarati comfort food which is served with spinach or aubergine curry, kadhi (yoghurt soup)and rotla(millet rotis).
1 cup patna shortgrain rice or thai jasmine basmati rice
3/4 cup split moong dhal with husk
1 teaspoon turmeric
2 teaspoons salt.
1 dollop of butter or ghee for serving
6 cups water
1.Wash the rice and dhal and place in a deep saucepan .
2.Add the water and the salt and turmeric.
3.Leave to soak for 1 hour
4.After 1 hour bring the rice and dhal mixture to boil, once boiling,turn the heat to the lowest setting cover the pan and leave to simmer for about 25 minutes
5.The khichdi is ready when all the water is absorbed ,it should be glutonous and soft and sticky.
6.While khichdi is still hot mix throughly and add a dollop of butter or ghee before serving.
Serve with aubergine or spinach sabji, kadhi and rotla.
You may like:
Masala stuffed baby aubergines in gravy.
A food fanatic with a passion for creating , cooking and sharing mouth watering recipes to tickle and tantalise your taste buds. A "homecook" without culinary school training striving to make my dishes feel complete without being complicated.