How To Make A Simple Rice Dish - Khichdi

Monday, 22 May 2017

A simple rice dish with rice and lentils is normally called khichdi in Asia, because that is where it comes from. It is typed as khichdi but called khichri. It doesn't really have a name in english it is just known as rice and lentils.
Khichdi is a soft rice and lentil dish it can be eaten any time of the day and can be given to babies as it is soft to eat. It is easy to eat and make, it isn't heavy on the spices either. It is mainly known to be given if someone is ill to make them feel better, but you can eat it whenever you want because it is part of a healthy diet.
The ratio of the rice and lentils is totally up to you I used 60% rice and 40% lentils but you can have 50% of each, it's whatever your prefer. You can use Masoor daal which comes in the colour brown and orange or moong daal which is the green lentils and even chick pea lentils, alternatively, you can even use mixed lentils. 
But do bear in mind some lentils like the moong daal may need more water and may take more time to cook than other lentils. If you would like the dish to be more dryer with less water then add less water if you would like it more softer then add more water. 

This recipe is khichdi using red lentils. Makes for 4 people in about 25 to 30 minutes.

Ingredients
Rice 3/4 of a cup (150g)
Red split lentils (Masra daal) 1/2 cup (85g)
Butter 2 tablespoon
Half Onion
Salt 2 teaspoon or to taste
Green Chillies 2 or 3 (optional)

Method
I used a saucepan with a lid to make khichdi but can be made in a pressure cooker or a pan making sure it has a lid though because you will need to steam the rice and lentils.

First of all, wash the lentils and the rice separately and soak in warm water for about 10 minutes and make sure they are drained out of the water before your cook them. 

Next, add two fully heaped tablespoons of butter and add half an onion diced into the butter. Cook the onion until it is soft and translucent and lightly brown, we don't want the onion to be brown too much. 

Once the onion is soft add one cup of water (water added to butter will make it steam up so be careful) and add the lentils in. After that, add 2 teaspoons of salt and the green chillies with the stem cut off and let it steam for about 5 minutes.  

Pinch the lentils to see if they are about cooked if yes, then add 2 more cups of water and add the rice in. 

Then cook for about 15 minutes on low heat with the lid on. You can check after 10 minutes making sure it does not stick to the bottom if you feel there is less water you can add more in and let it steam until cooked, and let it steam until the rice is cooked with the lentils.

Finally, your khichdi should be ready to eat 😊

This is optional but to add more flavour you can add black pepper, grated ginger, bay leaves or cloves. If wanting to serve to babies then you can just use rice and lentils, salt will be optional. You can accompany the khichdi with salad and yoghurt as well.

I hope you enjoy your khichdi!

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