Khichri

Khichri

By
From
Encyclopedia of Food and Cookery
Serves
4-6

An Indian dish of split peas and rice, a combination which produces a good-quality protein essential for a vegetarian meal.

Ingredients

Quantity Ingredient
200g long-grain rice
60ml oil
4 small onions, sliced
115g yellow split peas, soaked overnight and drained
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon Garam masala
1 garlic clove, crushed
1 cm slice fresh ginger, peeled and finely chopped
875ml water

Method

  1. Soak rice in water to cover for 3 minutes, then drain well.
  2. Heat oil in a heavy saucepan and add half the onions. Cook over moderate heat for 5–10 minutes or until crisp and golden. Lift out onions and drain on paper towels. Set aside.
  3. Add remaining onions to oil and cook gently until soft. Add rice, split peas, salt, cumin, garam masala, garlic and ginger. Reduce heat to moderately slow and cook the mixture, stirring constantly, for 7–10 minutes or until rice and peas are coated with oil.
  4. Add water. Bring to the boil and cook over moderate heat, stirring, for 4 minutes. Cover pan with foil and tight-fitting lid and simmer gently for 25 minutes. Serve on a heated serving dish, garnished with reserved fried onions.
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