Traditionally a rice and lentil peasant stew, khichri is the ultimate Indian comfort food. Every region and possibly home boasts its own traditions using different combinations of grains and beans — it may be eaten for breakfast, lunch or dinner!
Makes 6 cups
ingredients
1/2 cup (100g) channa dal
1 cup (200g) basmati rice
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1 teaspoon sea salt
3 tablespoons ghee or oil
Optional toppings_ poached or fried egg, nuts, dry fruits or fresh herbs
instructions
Rinse the rice and lentil mix in water twice. Soak for 3 minutes. Drain by pouring most of the water out. A little remaining is okay.
Combine the rice with the turmeric, black pepper, ground cloves and salt. Add 5 cups of water and bring to a boil. Lower the heat, cover the stockpot and simmer for 1 1/2 hrs on low heat, stirring every 15 to 20 minutes to make sure it is not sticking to the bottom.
The mixture should be thick and creamy. Drizzle ghee on top and serve.
notes & variations
Add 2 cups of finely chopped or grated carrots or butternut squash to the mixture in the last 10 minutes of cooking.
Add 4 cups of chopped fresh spinach, kale or chard at the end of cooking (just before turning the heat off and adding the ghee). It will wilt, but retain its color.
Add finely diced asparagus or snap peas to the mixture toward the last 3 to 4 minutes of cooking.
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