Khichdi

By Andy Cooks · 45 min

Ingredients

Instructions

1. Rinse the rice, red lentils and split peas well, then soak them in water for 25-30 minutes.
2. While they soak, dice the onion, crush the garlic, dice the tomatoes and grate the ginger.
3. Heat a pot over medium heat and add 2 tbsp ghee.
4. Add the mustard seeds and cumin seeds and toast until fragrant.
5. Stir in the onion, ginger, garlic, green chillies, a pinch of salt and the curry leaves. Sauté 2-3 minutes.
6. Add the diced tomatoes, then drain the soaked rice and lentils and add them to the pot.
7. Stir in the chilli powder, turmeric and garam masala.
8. Pour in fresh water to cover the ingredients by 4-5 cm (1.5-2 inches).
9. Pressure cooker: lock the lid and cook on high pressure for 12 minutes. Once it starts whistling, lower the heat to keep a gentle whistle.
10. Stovetop: simmer on medium-low for 45-50 minutes, stirring every 5-10 minutes, until the rice and lentils have fully broken down.
11. Ladle into bowls, drizzle with the remaining 1 tbsp ghee and garnish with coriander. Serve with a poppadom.

Summarized from Andy Cooks's video. Watch it for the details.

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GarlicOnionGingerTomatoRiceRed onionLentilRed lentil