Khichdi

Khichdi

Recipe by: Justine Schofield

Time: 40 minutes

Serves: 6

Ingredients:

• 2 tbsp ghee
• Whole garam masala (1 cinnamon stick, 3 cardamom pods, and 3 cloves, slightly crushed)
• 1 brown onion, thinly sliced
• 1 small green chilli, finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• ¼ tsp turmeric powder
• 2 tsp salt, or to taste
• 3 cups basmati rice, washed and soaked for 30 minutes
• 1 cup moong dal, washed and soaked for 30 minutes
• Fresh coriander, chopped to serve
• Greek yogurt, to serve
• Lebanese cucumber, sliced to serve

Tardka (tempered oil)

• 3 tbsp ghee
• ½ red onion, thinly sliced
• 2 dried red chillies
• ½ tsp cumin seeds 

Method:

In a large saucepan on medium heat, heat the ghee.

Add in the whole garam masala, onion and green chilli.

Fry for 3 - 5 minutes until the onions are lightly golden brown.

Mix the ginger and garlic paste in and continue to fry for 1 - 2 minutes.

Add the turmeric powder, salt and then stir through the basmati rice and moong dal.

Pour in 6 cups of boiling water and cook on high heat until boiling for 5 minutes.

Turn heat down to low, and cover with a lid.

Cook for 15 minutes.

Remove from heat and allow to sit for 10 minutes before serving.

To make the tardka, heat the ghee in a small frypan on high heat.

Add in onions, cumin seeds and red chilli.

Fry for 3 - 5 minutes until onions are crispy and oil aromatic.

Serve khichdi with tardka over the top, sprinkled with fresh coriander,

Greek yogurt and cucumber slices on the side.

Made with these Katoomba products

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