Categories: N/A

Ingredients

• Ingredients:
•  Gobindobhog rice or any fragrant rice: 11/4 cups
•  Yellow lentil: 3/4 cup
•  Vegetables like green peas, carrots, cauliflower, broccoli, beans etc cut in big chunks
•  Tomato: 1 big
•  Ginger: 2” Piece
•  Cumin powder: 3/4 tsp
•  Coriander powder: 3/4 tsp
•  Green chillies: 2 pieces (optional)
• For Tempering:
•  Ghee: 1 tbsp
•  Bay leaf: 1
•  Dry red chilli: 1 piece
•  Cumin seeds: 1/2 tsp
•  Cardamom: 2 pieces
•  Clove: 2 pieces
•  cinnamon: 1" piece
•  Garam masala powder: 1/2 tsp

Directions

1. In a big pan or kadhai dry roast the yellow lentil till they are very lightly browned and release a nice roasted aroma. Wash the lentils 2-3 times and let it boil with sufficient (6-7 cups) water, turmeric, green chillies and ½ inch grated ginger. Don’t add the salt at this stage as that will slow down the process of boiling.

2. Once the lentils are half boiled add the whole tomato, salt and other vegetables. Let it cook on slow for another 7-8 minutes.

3. Wash the rice and add it to the boiling lentil. Mix well. Check seasoning and let everything boil together till it’s soft and done.

4. When the Lentil and rice mixture is done heat the ghee or oil in a small pan. Temper with cumin seeds, dry red chilli, whole garam masala and bay leaf.

5. When it releases the aroma add in the ginger paste, cumin-coriander powder mixed in 2 tbsp of water. Cook the masala till oil separates at the sides.

6. Mix this masala to the lentil mixture and stir to mix everything. Cook for another 5 minutes, sprinkle the garam masala powder and the tasty khichri is ready.if you like sprinkle some extra ghee and roasted kaju on top.

7. We had ours with some fried potaoes (with skin) with salt and turmeric, flavored with a pinch of nigella seeds, green chillies and sprinkled with poppy seeds at the end to give it the extra crunch. Yummy.

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