31 August, 2017
Red Lentil and Rice Khichri for a weeknight supper: Gluten free
Like it or not, August is coming to an end. The summer holidays will soon be done. The stores have been advertising ‘back to school’ shopping for some time now.
Looking back to when my children were younger, this is such a busy time. The last thing you worry about is the weeknight supper. With a little preparation the night before, this nutritious, yummy, gluten free, one pot meal is a breeze to cook.
The possibilities with this recipe are endless. Here I have used the red lentils, although Mung dal or even a combination of dals can be used. This provides the protein component of this meal. The vegetables I have added are carrots and cauliflower, though these can be altered easily depending on your family’s tastes and seasonal availability . The spice component has been kept to a minimum. Crank it up as you like.
Garnishes are a personal choice too: Gently fried coconut pieces, cardamom, cinnamon powder, dried red chillies, raisins, frozen or fresh peas… there are no rules.
Maybe that is why ‘Khichri” is sometimes sarcastically used to describe a ‘jumbled up’ situation.
My love for khichri is quite evident in my blog. I have another khichri recipe: you can take a look here.
Recipe: Serves two.
Rice 3/4 cup
Masur dal 3/4 cup
Carrots 2, cut in 1 cm cubes
Cauliflower 2 big florets cut small
Turmeric powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1/2 tsp
Cayenne powder . 1/2 tsp or taste
Ghee 1 Tbsp plus 2 tbsp
Salt to taste
Cardamom 2 roughly crushed
Ginger 1/2 inch grated
Cumin seeds 1/2 tsp
Water 2 1/4 cups
Wash the rice and Red lentils ( masur dal ), drain and put aside.
Add 1 Tbsp ghee to a pressure cooker or a sauce pan on high heat. Throw in the cumin seeds, crushed cardamom, cauliflower and carrot pieces. Cook until you see the colours intensify; a few minutes. Add the rice and lentils, stir and make sure it doesn’t stick to the bottom of the pan. Add the remaining spices and saute for a few more minutes. Add the water, close the lid of the pressure cooker and wait until it whistles. Turn the gas off and let the cooker sit on the gas until it has cooled down. If using a pan, cover the pan with a lid and cook until done.
Garnish with frozen green peas, the rest of the ghee and enjoy while it is warm.
Potatoes, small whole onions, squash, mushroom, zucchini and a lot other vegetables can be used.
This is a one pot meal. Some Pappadums can be thrown in microwave for a minute each as a side.
This is ready in half hour. A very fast, tasty, nutritous meal for the family.
Some prefer the consistency runnier. There are really no set rules when it comes to Khichri.