Niramish Khichuri
(from anadnab18’s recipe box)
Prep time: 15 minutes
Cook time: 30 minutes
Serves 2 people
Categories: N/A
Ingredients
- Ingredients:
- Gobindobhog rice or any fragrant rice: 11/4 cups
- Yellow lentil: 3/4 cup
- Vegetables like green peas, carrots, cauliflower, broccoli, beans etc cut in big chunks
- Tomato: 1 big
- Ginger: 2” Piece
- Cumin powder: 3/4 tsp
- Coriander powder: 3/4 tsp
- Green chillies: 2 pieces (optional)
- For Tempering:
- Ghee: 1 tbsp
- Bay leaf: 1
- Dry red chilli: 1 piece
- Cumin seeds: 1/2 tsp
- Cardamom: 2 pieces
- Clove: 2 pieces
- cinnamon: 1" piece
- Garam masala powder: 1/2 tsp
Directions
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In a big pan or kadhai dry roast the yellow lentil till they are very lightly browned and release a nice roasted aroma. Wash the lentils 2-3 times and let it boil with sufficient (6-7 cups) water, turmeric, green chillies and ½ inch grated ginger. Don’t add the salt at this stage as that will slow down the process of boiling.
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Once the lentils are half boiled add the whole tomato, salt and other vegetables. Let it cook on slow for another 7-8 minutes.
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Wash the rice and add it to the boiling lentil. Mix well. Check seasoning and let everything boil together till it’s soft and done.
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When the Lentil and rice mixture is done heat the ghee or oil in a small pan. Temper with cumin seeds, dry red chilli, whole garam masala and bay leaf.
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When it releases the aroma add in the ginger paste, cumin-coriander powder mixed in 2 tbsp of water. Cook the masala till oil separates at the sides.
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Mix this masala to the lentil mixture and stir to mix everything. Cook for another 5 minutes, sprinkle the garam masala powder and the tasty khichri is ready.if you like sprinkle some extra ghee and roasted kaju on top.
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We had ours with some fried potaoes (with skin) with salt and turmeric, flavored with a pinch of nigella seeds, green chillies and sprinkled with poppy seeds at the end to give it the extra crunch. Yummy.