Khichdi

Rice and lentils team up to make a super-easy Indian dish reminiscent of porridge, but with plenty of lively flavor from the ginger, cumin and jalapeno. Fresh cilantro stirred in at the end adds nice flecks of bright green.
  • Level: Easy
  • Total: 1 hr (includes soaking time)
  • Active: 15 min
  • Yield: 6 servings
  • Nutrition Info
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Ingredients

1/2 cup red lentils

1/2 cup basmati rice

3 tablespoons unsalted butter or ghee

1/2 teaspoon cumin seeds

1/2 small red onion, finely chopped

1/2 teaspoon ground turmeric

1 medium tomato, finely chopped

1/2 jalapeno, finely chopped (seeds removed for less heat)

1/2-inch piece fresh ginger, finely chopped

Kosher salt

1/2 cup loosely packed fresh cilantro, chopped

Directions

  1. Soak the lentils and rice together in water in a medium bowl for 30 minutes; drain and rinse well.
  2. Heat 2 tablespoons of the butter in a medium pot over medium heat. Add the cumin seeds and stir until they just start to fizzle, about 1 minute. Add the onion and cook, stirring, until translucent, about 4 minutes. Add the turmeric, tomato, jalapeno and ginger. Cook, stirring, until the tomato softens, about 1 minute. Add the lentils, rice, 1/2 teaspoon salt and 3 cups water. Bring to a boil, lower to a simmer, cover and cook until the rice is tender and the lentils have broken down completely, about 15 minutes. Stir in the remaining tablespoon of butter and season with salt. Stir in the cilantro. 
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