Khichdi
- Level: Easy
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 174
- Total Fat
- 6 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 15 milligrams
- Sodium
- 97 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 3 grams
- Sugar
- 1 grams
- Protein
- 6 grams
- Total: 1 hr (includes soaking time)
- Active: 15 min
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
- Soak the lentils and rice together in water in a medium bowl for 30 minutes; drain and rinse well.
- 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.