Simple and delicious Indian vegetarian dish consisting of rice and lentils. This simple Indian dish made of rice and lentils comes in countless versions – some are neutral, others highly spiced like this one.
Recipe for khichri with brown rice
Simple and delicious Indian vegetarian dish consisting of rice and lentils.
We have the recipe from the book: “River Cottage Veg Everyday“, where author Hugh Fearnley-Whittingstall says the following about the recipe:
“The simple Indian dish of rice and lentils exists in countless versions – some are mild, while others are heavily spiced like this one. Typically, white rice is used, but here I have chosen brown. You can eat the dish as it is or serve it with vegetables – I like a simple accompaniment of leafy greens. It also tastes really good with curry-spiced potato rosti or my dhal.”
Servings: people
Khichri with brown rice
Simple and delicious Indian vegetarian dish consisting of rice and lentils. This simple Indian dish made of rice and lentils comes in countless versions – some are neutral, others highly spiced like this one.
Ingredients
- 150 gram Rice Brown basmati rice
- 28 gram Rapeseed Oil
- 2 pcs. Bay Leaf
- 6 pcs. Cardamom Capsule Green and split
- 1 pcs. Cardamom Capsule Black and split (optional)
- 1 pcs. Chili Dried chili, e.g. habanero (hot) or guajillo (medium) or a pinch of dried chili flakes
- 2 gram Cumin Seeds
- 2 gram Mustard Seeds Black
- 1 pcs. Onion Large and chopped
- 2 cloves Garlic Chopped
- 150 gram Lentils Red
- 3 gram Turmeric
- Sea Salt
- 1 pcs. Chili 1 medium-hot to hot red or green chili, deseeded, sliced (optional)
- 1 pcs. Scallion - Spring Onions Sliced or finely chopped red onion (optional)
Instructions
- Place the rice in a bowl, pour boiling water over it until covered, and let it soak for 15-20 minutes.
- Meanwhile, heat the oil in a large pot or a small soup pot over medium heat.
- When the oil is hot, add Bay leaves, cardamom pods (including the black one if you are using it), chili, cumin seeds, and mustard seeds.
- Sauté for about 1 minute until the bay leaves are slightly colored and the mustard seeds begin to pop.
- Add onion and garlic, reduce the heat slightly and sauté for another 7 minutes until the onion is soft.
- Drain the rice and add it to the pot with the lentils, turmeric, and 1 tsp. salt.
- Add 900 ml cold water and stir.
- Bring to a simmer, cover with a lid, and reduce the heat.
- Let it simmer for 25-30 minutes - do not stir for the first 20 minutes, but thereafter stir a few times to prevent burning.
- When the khichri is done, it should have the consistency of risotto, the rice should be just tender, and the lentils soft and cooked through.
- If the rice is not completely tender after 30 minutes, add a little boiling water and let it simmer a bit longer.
- Remove the pot from the heat and let it rest covered for 10 minutes.
- Remove the lid, stir, and serve.
- I like to sprinkle a little fresh chili and raw onion.
- You can also serve pickled vegetables or a chutney on the side.