Family Indian Khichdi

Ingredients

• 100 g Basmati rice (rinsed then soaked 30 min)
• 100 g Red lentils (rinsed then soaked with the rice)
• 2 cuillères à soupe Vegetable oil (for sautéing and tempering)
• 1 cuillère à café Cumin seeds
• 3 grains Black peppercorns
• 2 feuilles Bay leaves
• 2 clous Cloves
• 1 Medium onion (thinly sliced)
• 100 g Carrots (diced)
• 100 g Cauliflower florets
• 1.5 cuillère à café Turmeric powder
• 1.5 cuillère à soupe Curry powder
• 75 g Spinach leaves (coarsely chopped)
• 75 g Crushed tomatoes
• 1 cuillère à café Mustard seeds
• 5 feuilles Curry leaves (about 3 pinches)
• 1-2 Dry red chilies (optional, to taste)
• 1 cuillère à soupe Fresh cilantro (for garnish)

Instructions

1. Rinsing and soaking the rice and lentils

   Rinse the basmati rice and red lentils under cold water until the water runs clear, then let them soak in a bowl of water for 30 minutes.

   Time: PT30M

2. Preparing the vegetables

   Thinly slice the onion, dice the carrots, separate the cauliflower florets, coarsely chop the spinach and measure the crushed tomatoes.

   Time: PT10M

3. Make the basic spice tempering

   Heat 2 tablespoons of vegetable oil in the pot over medium heat, add the cumin seeds, peppercorns, bay leaves and cloves. Sauté for 30 seconds until the spices crackle.

   Time: PT2M

   Temperature: medium

4. Sauté the onion

   Add the sliced onion to the pot and sauté until it becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium

5. Add the hard vegetables

   Stir in the diced carrots and cauliflower florets, sauté for 1 minute.

   Time: PT1M

   Temperature: medium

6. Season the mixture

   Sprinkle the turmeric and curry powder, stir quickly for 1 minute to release the aromas.

   Time: PT1M

   Temperature: medium

7. Incorporate the rice and lentils

   Add the drained rice and lentils, stir for 1 minute to coat them well with the spices.

   Time: PT1M

   Temperature: medium

8. Initial cooking with water

   Pour in 60 cl of water, increase the heat to high until boiling, then reduce to medium heat.

   Time: PT5M

   Temperature: high

9. Cook over medium heat

   Let simmer over medium heat for 20 minutes, until the water is almost completely absorbed.

   Time: PT20M

   Temperature: medium

10. Add the spinach

    Stir in the chopped spinach and an additional 20 cl of water, cover and cook for 10 minutes.

    Time: PT10M

    Temperature: medium

11. Add the tomatoes

    Add the crushed tomatoes, cover again and cook for 5 minutes.

    Time: PT5M

    Temperature: medium

12. Final tempering

    In a small pan, heat 2 tablespoons of oil, add the mustard seeds, curry leaves and dry red chilies. Let crackle for 30 seconds.

    Time: PT3M

    Temperature: medium

13. Finishing and serving

    Pour the hot tempering over the khichdi, stir lightly, sprinkle with fresh cilantro and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

5 g

Fiber

5 g