Khichdi
Votes: 4
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 170, total fat 6 G., saturated fats 3 G., proteins 6 G., carbohydrates 24 G., fiber 3 G., cholesterol 15 mg, sodium 100 mg, sugar 2 G.
Calories 170, total fat 6 G., saturated fats 3 G., proteins 6 G., carbohydrates 24 G., fiber 3 G., cholesterol 15 mg, sodium 100 mg, sugar 2 G.
Khichdi (or kichri) is an Indian vegetarian dish made with basmati rice and red lentils, simmered with a host of herbs and spices until it reaches a porridge-like consistency. Ginger, cumin, and jalapeño impart a particularly vibrant flavor to the dish. Stir in cilantro at the very end to infuse the dish with a refreshing aroma. This highly nutritious and protein-rich dish is widely used in Ayurvedic cooking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup red lentils
- 0.5 tbsp. basmati rice
- 3 tablespoons unsalted butter or ghee
- 0.5 tsp cumin seeds
- Half a small red onion, finely chopped
- 0.5 tsp ground turmeric
- 1 medium tomato, finely chopped
- Half a jalapeño, finely chopped (remove seeds to reduce heat), optional
- 1 cm ginger root, finely chopped
- 0.5 cup loosely packed fresh cilantro, chopped
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Recipes with similar ingredients: lentils, basmati rice, tomatoes, jalapeno pepper, ginger root, ghee, cumin, turmeric
Cooking the dish according to the recipe:
- In a medium bowl, combine lentils and rice, cover with water and soak for 30 minutes; drain and rinse well.
- In a medium saucepan, heat 2 tablespoons of butter over medium heat. Add the cumin seeds and stir until they begin to sizzle, about 1 minute. Add the onion and cook, stirring, until translucent, about 4 minutes. Add the turmeric, tomatoes, jalapeño, and ginger. Cook, stirring, until the tomatoes soften, about 1 minute.
- Add the lentils, rice, 1/2 teaspoon salt, and 3 cups water. Bring to a boil, reduce heat, cover, and simmer until the rice is tender and the lentils have completely broken down, about 15 minutes. Add the remaining 1 tablespoon butter and season with salt to taste. Stir in the cilantro.
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