Creamy Lentil And Rice Dish (khicheri)
A comforting and nourishing rice and mung bean dish flavored with aromatic spices like cumin, turmeric, and garam masala. This simple yet satisfying recipe is perfect for a flavorful and wholesome meal anytime.
— Constant Cookbook
Ingredients
- 35g/1¼oz white or brown basmati rice
- 35g/1¼oz mung beans, split and husks removed (or husks left on if using brown rice
- 1 rounded tsp ghee
- ½ tsp cumin
- ½ small onion
- 1 green chilli
- ½ tsp chopped fresh ginger
- ½ garlic
- , to taste salt
- ¼ tsp ground turmeric
- 400ml/14fl oz water (or 500ml/17fl oz if using brown rice
- ¼ tsp garam masala
- ½ tsp freshly ground black pepper
Instructions
- In a large non-stick saucepan melt the ghee. Add the cumin and fry for 20 seconds, until the seeds have coloured and their aroma has been released. Stir in the onion and cook until soft.
- When the onion has cooked, add the chilli, ginger, garlic and salt and cook for a minute before adding the rice, lentils, turmeric and 400ml/14fl oz water.
- Bring to the boil briefly before lowering the heat and simmering gently until the rice and lentils are tender. This should take 20-25 minutes.
- Once tender, stir in the garam masala and pepper and serve.
Cook Time
30M
Prep Time
PT1H
Yield
Serves 1
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