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Khichri

A mid-week light meal made with lightly spiced rice, lentils and vegetables and consumed with yogurt and a dollop of pure ghee. The rice provides with carbohydrate, lentils are a good source of protein and vegetables provide fibre. Though this is eaten all-round the year but it becomes a staple during cold rainy days.

1 out of 3 Difficulty
1 out of 3 spice levels Mild
40 mins Preparation

Ingredients

Serves 4 people

  • 50g Basmati Rice
  • 150g Yellow Moong Dal
  • 750ml Water
  • 1 tbsp Turmeric Powder
  • 1 Onion
  • 2 tsp fresh ginger
  • 2 garlic cloves
  • 1 green chilli
  • 1/2 tsp cumin seeds
  • 175g cauliflower florets
  • 100g diced carrot
  • 100g green peas
  • 25g Pataks Balti paste
  • 150ml water
  • 2 tbsp oil
  • 25g butter
  • Salt to taste
  • Fresh coriander to garnish

Method

  1. Wash lentils and rice under running water until the water goes clear.
  2. Boil the washed lentils and rice with a teaspoon of turmeric powder, chopped onion, ginger, garlic and green chilli till the rice and lentils are cooked and almost of a mushy consistency. Keep aside including the liquid.
  3. In a frying pan add oil and butter and crackle cumin seeds.
  4. Add Pataks Balti paste and sauté for 1 minute.
  5. Add cauliflower florets, carrot and 150ml and cook till the vegetables are cooked.
  6. Once the carrot and cauliflower is almost cooked add green peas and cook for further 2 minutes.
  7. Add the boiled lentils and rice including all the liquid to the spiced vegetables and mix well.
  8. Season to taste and serve hot with creamy yogurt and butter.

  • Serves 4 people

    • 50g Basmati Rice
    • 150g Yellow Moong Dal
    • 750ml Water
    • 1 tbsp Turmeric Powder
    • 1 Onion
    • 2 tsp fresh ginger
    • 2 garlic cloves
    • 1 green chilli
    • 1/2 tsp cumin seeds
    • 175g cauliflower florets
    • 100g diced carrot
    • 100g green peas
    • 25g Pataks Balti paste
    • 150ml water
    • 2 tbsp oil
    • 25g butter
    • Salt to taste
    • Fresh coriander to garnish
    1. Wash lentils and rice under running water until the water goes clear.
    2. Boil the washed lentils and rice with a teaspoon of turmeric powder, chopped onion, ginger, garlic and green chilli till the rice and lentils are cooked and almost of a mushy consistency. Keep aside including the liquid.
    3. In a frying pan add oil and butter and crackle cumin seeds.
    4. Add Pataks Balti paste and sauté for 1 minute.
    5. Add cauliflower florets, carrot and 150ml and cook till the vegetables are cooked.
    6. Once the carrot and cauliflower is almost cooked add green peas and cook for further 2 minutes.
    7. Add the boiled lentils and rice including all the liquid to the spiced vegetables and mix well.
    8. Season to taste and serve hot with creamy yogurt and butter.