Masoor dal Khichri
4
servings10
minutes40
minutes180
kcalKhichri is a dish that goes way back in South Asian cuisine. There are accounts of this dish documented in Greek history as far back as 300 BC. Made of rice and one of several different kinds of lentils (dal), this dish is mellow, savory and comforting. It’s often ‘prescribed’ to those recovering from illness as an easy to eat and digest food. Its the garlic and ginger that make this dish – so don’t skimp out on those ingredients. Without them, it’ll end up way too bland. Try it with Garlic chutney to kick it up a notch!
Ingredients
1.25 cups rice-presoaked
1.25 cups dal Masoor (Dhuli)
1/4 cup oil/ghee
1 tsp. salt (according to taste)
1 black cardamom (Bari Ilaichi)
6 cloves (Laung)
8 whole black pepper (Kali Mirch)
1 inch stick of cinnamon (Dalchini)
1/2 tsp. cumin seeds (Zeera)
1 tsp. garlic (Lehsan) paste
1 tsp ginger (Adrak) paste
1 medium sized onion sliced
Directions
- Sauté the onion slices in oil till light brown.
- Add ½ cup of water and spices and mix well.
- Add the presoaked rice and dal to the pot and water so much so that it reaches about 1½ cm. (half an inch) above the surface of the rice.
- Cover and cook on medium heat till the water has dried and the rice has softened.
- Lower the heat to the minimum (dum) and remove after 5 minutes.
- Serve with Garlic (Lehsan) chutney or pickle(Achaar)
