Khichdi

Khichdi

Khichdi is any combination of dal and rice. There are variations all over India, from a runny version to a creamy thick one covered in ghee, and both are equally delicious. Chetna Makan has chosen one with all the goodness and flavour that’s easy to prepare, and topped with some natural yogurt.

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Gluten freeVeganVegetarian1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins

Ingredients

  • 200g basmati rice
  • 100g dried green lentils
  • 1 tsp salt
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • Natural yogurt, to serve

For the tadka

  • 4 tbsp ghee or groundnut oil
  • 1 tsp cumin seeds
  • 12 fresh curry leaves, or 1 tbsp dried
  • 1 red chilli, finely chopped
  • ¼ x 25g pack coriander, leaves finely chopped
  • 1 tsp ground cumin

Method

  1. Place the rice, lentils, salt and spices in a large saucepan with 2L water. Bring to a boil and cook for 35-40 minutes, until the rice and lentils are soft and have broken up into pieces and become mushy.

  2. For the tadka, heat the ghee or oil in a frying pan and add the cumin seeds. Once they start to pop, add the curry leaves and chilli and take the pan off the heat as they go in. Add the coriander and ground cumin and stir through. Pour this over the khichdi, then serve topped with a spoonful of yogurt.

Nutritional

Typical values per serving (without yogurt) when made using specific products in recipe

Energy

1,474kJ/ 353kcals

Fat

16g

Saturated Fat

10g

Carbohydrates

39g

Sugars

1.5g

Fibre

8.1g

Protein

9g

Salt

1.3g

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