Kitcheree
Kitcheree, also known as khichdi, is one of the oldest dishes in Indian cuisine. Rice and yellow lentils are cooked together with whole spices — cloves, cardamom, cinnamon — and coloured with turmeric. The result is a soft, filling one-pot dish somewhere between rice porridge and a mild dal.
The dish is everyday food across India. It is eaten as an evening meal, as comfort food when recovering from illness, and as the first breaking-fast meal after a ritual fast. The balance of rice and lentils makes it a complete protein source, and the mild spices make it easy to digest.
The key technique is soaking. An hour in cold water before cooking means the rice and lentils finish together and achieve the right, slightly porridge-like consistency. Serve topped with crispy fried onion rings and fresh coriander.
Ingredients
Serves 4
- 250 g basmati rice
- 250 g yellow lentils (mung dal)
- 1-2 tbsp ghee (or oil)
- 1 clove garlic, chopped
- 5 cloves
- 5 cardamom seeds
- 1 cinnamon stick (5 cm)
- 1 small onion, chopped
- 1 tsp turmeric
- 1/2 tsp salt
Garnish
- 1 large onion, sliced into rings
- coriander leaves, freshly chopped
Directions
Combine the rice and lentils in a bowl. Rinse in cold running water until the water runs clear. Cover with cold water and leave to soak for 1 hour. Drain and let them drip thoroughly in a sieve.
Heat the ghee or oil in a wide saucepan or deep frying pan over medium heat. Add the garlic, cloves, cardamom seeds and cinnamon stick. Fry for about 1 minute until the spices are fragrant.
Add the chopped onion and fry for a further 1–2 minutes until the onion is soft and beginning to colour.
Add the drained rice and lentils. Stir in the turmeric and salt and let it simmer over low heat for 5 minutes. Turn a couple of times so everything is coated with the fat and spices.
Pour in cold water until it covers the rice and lentils by about 2.5 cm. Put on a tight-fitting lid and reduce to the lowest heat. Simmer for 30–45 minutes until the rice is tender and all the water has been absorbed. Do not stir during this time.
While the kitcheree rests, heat a little oil in a small frying pan over medium-high heat. Fry onion rings until dark brown and crispy, 8–10 minutes. Drain on kitchen paper.
Remove the kitcheree from the heat and let it stand, covered, for 5 minutes. Serve in deep bowls topped with the fried onion rings and chopped coriander.
Notes
The cinnamon stick and whole spices should be picked out before serving — or just pushed to the side of the plate by each diner.
Kitcheree firms up as it stands. Leftovers can be loosened with a little hot water and gently reheated in a saucepan.
Preparation time: 15 minutes plus 1 hour for soaking. Cooking time: 40–55 minutes.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
