Tuesday, 9 September 2008

Khili hui khichri (Khichri which has bloomed)

I love the name of this dish! It is a drier side dish, great with a stew or something with a sauce. This is another recipe courtesy of the wonderful Madhur jaffrey.

Serves 6
2 oz (50g) yellow split peas, washed and drained
15 fl oz brown basmati or long grain rice
3 tbsp ghee or coconut oil
1/2 tsp whole cumin seeds
1/2 tsp garam masala
1 tsp salt (to taste)
4 tbsp chopped fresh coriander or parsley
1 pt (570ml) chicken stock (veg stock or water could be used)

Soak split peas in 3/4 pt water for 3 hours and then drain. Wash the rice thoroughly and drain. Soak in 2 pts water for 1 hour then drain.
Heat the ghee or oil over a medium flame. When hot add the cumin seeds and stir them for a few seconds. Put in the rice and peas and cook for a couple of minutes to coat the grains with the oil. Add the garam masala, salt and coriander. Cook for a minute more, stirring. Add the stock or water and bring it to the boil. Cover tightly (using kitchen foil to help if your lid doesn't fit well) and turn to the lowest heat. Cook for about 25 minutes before turning off the heat and leaving the dish to sit, covered (no peeking!) for another 10 minutes.
Gently fluff with a fork before serving.

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