Recipe Category: Casserole
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Lightly Spiced Yellow Lentils And Rice Indian Recipe
Ingredients
recipe for : Mung Dal Khichdi (Kitchari)
serves 4 to 6
1 teaspoon safflower or other neutral oil
1 teaspoon cumin seeds
1/8 teaspoon asafetida (omit to make gluten-free)
1/2 cup finely chopped red or white onion
1 hot green chile, chopped (remove seeds to reduce heat) (optional)
1 (1-inch) knob of ginger, minced
1 cup chopped tomato
1/4 teaspoon ground turmeric
1/4 teaspoon Garam Masala (optional)
3/4 cup petite yellow lentils or red lentils, washed and soaked for 30 minutes
3/4 cup white basmati rice, washed and soaked for 30 minutes
3/4 to 1/4 teaspoons salt
4 to 4 1/2 cups water
1 teaspoon lemon juice, for garnish
2 tablespoons chopped cilantro, for garnish
Method
Heat the oil in a pressure cooker over medium heat
When the oil is hot, add the cumin seeds and cook until they change color and become fragrant, about 1 minute.
Add the asafetida, if using, and mix well.
Add the onion and cook until translucent, about 5 minutes.
Add the chile and ginger
Mix and cook for a minute
Stir in the tomatoes, turmeric, and garam masala, and cook until saucy, about 5 minutes.
Add the lentils and rice to the pressure cooker
Add the salt and water, and close the lid
Cook for 5 minutes once the cooker reaches pressure (1 whistle)
Let the pressure release naturally
Add the lemon juice and mix well
Taste, and adjust the salt and spices, if needed
Garnish with cilantro and serve hot
To make in a saucepan: Drain the lentils and rice
Follow Steps 1 through 3 using a saucepan.
Add the lentils and rice to the sauce pan, along with the salt and water.
Cover, and bring to a boil over medium heat.
Continue to cook until the lentils mash easily, 20 to 25 minutes.
Open the lid a crack if the water threatens to boil over.
Mash some of the lentils and rice.
Taste, and adjust salt and spice.
Add the lemon juice, garnish with cilantro, and serve hot.
