Prep 30 mins
Cook 0 mins
An easy to make Indian dish with an AMAZING flavor. I found this recipe on Bawarchi.com, an online Indian cookbook. I modified it only by increasing the amounts of spices used because it seemed like it would be kind of bland with the amounts suggested. So, this is an authentic spicy Khichadi.
- 1 cup basmati rice (long-grain fragrant rice)
- 1⁄2 cup red lentil
- 1 red onion, thinly sliced
- 2 small green chilies, finely chopped
- 2 stalks curry leaves
- coriander leaves
- 1⁄4 cup unsweetened dried shredded coconut (if sweetened then strain before adding to dish)
- 1 lemon, juice of
- 1 tablespoon sambhar masala (buy at Indian grocer)
- 1 teaspoon turmeric powder
- 2 teaspoons mustard
- 2 teaspoons cumin seeds
- 3 tablespoons white Urad Dal (buy at Indian grocer)
- 2 -3 pinches asafoetida powder
- 3 tablespoons oil
- Boil rice in 2 1/2 cups of salted water till cooked. The water should taste as salty as you would want your rice to taste. The extra 1/2 cup of wate is to ensure that the rice does not become too dry.
- Set the rice to cool on a large plate.
- Cook the red lentils until soft. Remove extra water and add to cooked rice.
- Sprinkle salt, Sambhar masala and turmeric over rice, then mix well without breaking the grains.
- Heat oil in a large pan, add Urad dal, allow to sizzle.
- Add cumin, mustard, asafoetida, allow to splutter.
- Add curry leaves, chillies, onions and cook till onions are transparent.
- Add rice/lentil mixture, sprinkle lemon juice, coconut, corander leaves.
- Mix gently but thouroughly over medium flame allowing to heat.
- Serve hot with extra coriander for garnish.
Really good rice. I served on the side with BBQ steak which went really well togeather. The family enjoyed and will be making this again.