Kichdi

• 总时间: 21 minutes

配料

Kichdi 🍚

100 g rice (basmati)

350 g red split lentils (masoor dal)

750 ml water

1 tsp salt (or to taste)

2 pinches turmeric

1 tsp butter

Tarka 🧄

2 tsp ghee

1 tsp jeera / cumin seeds

4 garlic cloves, finely sliced or chopped

1 green chilli, sliced

¾ tsp garam masala

To serve 🫶

Extra butter

Achaar (pickle)

Papad

Yogurt

步骤

Wash the rice & lentils

Add the rice and red split lentils to a bowl.

Rinse 3 times, changing the water each time, until it runs mostly clear. Drain well.

Cook the kichdi

Add the washed rice and lentils to a pot.

Pour in 750 ml water, then add turmeric and salt.

Bring up to a boil, then stir in 1 tsp butter and let it bubble for about 1 minute.

Turn the heat down low, pop a lid on and cook for ~15 minutes, stirring once or twice, until the rice and lentils are soft and starting to break down.

If it’s thicker than you like, loosen with a splash of hot water and stir through.

Make the tarka

In a small pan, heat 2 tsp ghee on medium.

Add cumin seeds and fry for ~30 seconds until fragrant.

Add the garlic and cook until light golden.

Add the sliced green chilli and cook until the garlic turns a deeper golden brown – keep it moving so it doesn’t burn.

Finish the pot

Pour the hot tarka straight over the simmering kichdi.

Sprinkle in the garam masala.

Stir everything together and cook on low for another 5 minutes so the flavours meld. Taste and adjust salt if needed.

Serve 🥣

Ladle the kichdi into bowls, finish with an extra little dollop of butter on top and serve with achaar, papad and cool yogurt on the side.