Zutaten für Khichadi Mixed Rice And Lentils
- 1 cup basmati rice
- 1/2 cup moong dal
- 1 pat butter
- 1/2 teaspoon turmeric powder
- ginger
- 1/2 teaspoon salt
- 1/2 teaspoon cumin seeds
- 6 cups water
- 1 tablespoon ghee or oil
- 1 dollop plain yogurt
- 1 squeeze fresh lemon juice
- finely chopped vegetables (optional)
- vegetable stock (optional)
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Zubereitung von Khichadi Mixed Rice And Lentils
- Pick over 1 cup of rice (e.g., basmati) and 1/2 cup of lentils (e.g., moong dal) to remove any small stones or debris. Rinse thoroughly under cold water until the water runs clear.
- In a large pot, combine the rinsed rice and lentils with 6 cups of water. Add 1 teaspoon of turmeric powder and 1/2 teaspoon of salt (or to taste).
- Bring the mixture to a boil over high heat, partially covered.
- Once boiling, reduce the heat to medium-low and simmer for 15 minutes, partially covered.
- Reduce the heat to low, cover the pot completely, and continue to simmer for another 20-25 minutes, or until the rice and lentils are tender and the water is mostly absorbed. Add more water if needed to achieve your desired consistency.
- While the khichdi simmers, prepare the tempering: Heat 1 tablespoon of ghee or oil in a small pan. Add 1/2 teaspoon of cumin seeds and let them sizzle until they turn fragrant (about 30 seconds).
- Gently mash the khichdi with a spoon or potato masher to your preferred consistency (slightly mushy is traditional).
- Stir in the cumin seed tempering into the khichdi.
- Serve hot, garnished with a dollop of yogurt, a pat of butter, or a squeeze of lemon. For a healthy twist, add finely chopped vegetables (e.g., carrots, peas) halfway through the cooking process or use vegetable stock in place of some of the water.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
2g
Fat
3g
Carbs
11g
