Kichri

    Lunch & Dinner · Grains & Pulses · Rice · Main Meal · Hindu Festivals

    Of Indian origin, it is a dish made from rice, yellow split pea dholl and a hint of spices. This balanced dish can be enjoyed with any other food, although it is often accompanied by tomato sauce or chutney.

    Ingredients

    • 2 cups rice
    • 1/2 cup lentils
    • 1/4 cup yellow split pea dholl
    • 1 cup carrot, roughly chopped
    • 1 tablespoon thyme leaves
    • 3-4 curry leaves
    • 1/4 teaspoon mustard seed
    • 1 tablespoon garlic paste
    • 1 tablespoon ginger paste
    • 1 small onion, finely sliced
    • 1 teaspoon turmeric powder
    • 1 teaspoon cumin powder
    • 1 teaspoon curry powder
    • 2 tablespoons oil
    • Salt
    • Water

    Method

    1. Combine the rice, carrots, lentils and yellow split pea dholl and water in pressure cooker for about 10 minutes
    2. In a pan heat 2 tablespoons oil
    3. Add the mustard seeds, sliced onions, thyme and curry leaves and stir fry for 2-3 minutes
    4. Add the turmeric cumin and curry powder and the ginger and garlic paste
    5. Add a little water and cook for 4-5 minutes
    6. Pour this mixture into the pressure cooked rice and dholls
    7. Add water according to preferred consistency and season with salt
    8. Allow to simmer for 5-8 minutes
    9. Serve with grilled tomato chutney

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