KHICHURI
Khichuri is also known as Khichdi or Khichadi. A mild rice and lentil dish that is often made for the weak because it is light and nutritious, a nourishing version of chicken soup. It can be of a soupy consistency or thick enough to stand up your spoon.
For extra texture and flavour add meat or chopped vegetables. Serve with lime pickle and a dollop of Dosha ghee.
Ingredients
100g long grain white rice soaked in several changes of water
80g split peas or mung beans washed well
15g Ghee
1tspn cumin seeds or powder
1tspn tumeric powder or Dosha golden milk mix
1 onion chopped finely(brunoise)
1 knob of ginger thinly sliced
3 cloves of garlic minced or thinly sliced
1 litre of water
Method
Soak the rice and lentils for 30 mins to an hour.
Gently sweat the onion, garlic and ginger in the ghee until soft and translucent (no colour) then add spices and a little more ghee and sweat some more gently.
Add the rice and split peas and stir through the onion and spice mix for 30 seconds coating them with the mix.
Add the water and stir through again. Bring to the boil for a minute then turn the heat right down to a simmer and cook for twenty minutes or until the rice and peas are cooked thru. Add more water to make soupier or you could use a good chicken or vegetable stock. Salt and pepper.
Serve with condiments like yoghurt, lime pickle and ghee
