Khichadi Mixed Rice And Lentils Recipes

KHICHDI

Steps:

• Combine the rice and moong and rinse several times, until the water that drains away runs almost totally clear. Add to a heavy-bottomed pot with 1 3/4 cups water and set over medium-high heat.
• In another small saucepan, heat the ghee and mustard seeds. When the seeds start to pop, lower the heat and add the remaining ingredients, swirling them in the pan. Let the spices sizzle for under a minute, then carefully pour into the rice pot, along with the ghee. (Watch out: The fat may splatter).
• When the water comes up to a rolling boil, give it a good stir, scraping at the bottom of the pot, then cover tightly and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes before opening the lid. Fluff gently with a spatula. Taste, season with salt to taste and serve.

KHICHADI (MIXED RICE AND LENTILS)

Steps:

• Pick over rice and dal for any grit; rinse a couple of times and drain.
• Put everything together (except oil and cumin seeds) in a large pot with about 6 cups water.
• Cook on high heat, partially covered.
• When it starts to boil, lower the heat to medium and let it cook for about 15 minutes.
• Lower the heat to low and simmer, covered, until rice and dal are tender (about 15 minutes).
• Add more water as needed.
• It can be semi-thick or thin consistency.
• Mash it a little.
• Heat the oil (or butter) in a small pot.
• Add cumin seeds.
• As soon as they change color (few seconds), add them to Khichdi.
• Serve hot.
• Healthy Alternative: Add some vegetable stock or finely chopped vegetables when Khichdi is half cooked.