Kichdi (Kejree) Recipe - Cooking Index
Kichdi (Kejree) Recipe - Cooking Index
| 1 cup | 160g / 5.6oz | Long-grain rice |
| 1 cup | 237ml | Split moong dal |
| 2 tablespoons | 30ml | Ghee - (or a mix of ghee & oil) |
| 1/2 teaspoon | 2.5ml | Jeeru - (cumin seeds) |
| 5 cups | 1185ml | Hot water |
| Salt - to taste | ||
| 1/2 teaspoon | 2.5ml | Turmeric powder |
| 1/2 teaspoon | 2.5ml | Chilli powder - optional |
Wash and drain the rice and the split dal well. Heat ghee in a pan when hot add the cumin seeds once they pop take off heat and add the rice and moong dal. Place back on gentle heat and stir continiuosly for about 2/3 minutes. Add the hot water, salt, tumeric powder and chilli powder and bring to the boil let it gently simmer for another 20-25 mins until rice and lentils are well cooked. If you take a few grains out and gently squeeze them if they are done they will mash without any trouble. Serve hot. (If you find that the kichdi is not done and water has run out add some more).
Grannys tip: My gran used to add a huge dollop of butter when the khicdi was done and put the lid on. When it was on the dinning table she used to stir with a wooden spoon. This makes the khicdi into a buttery porridge and it goes great with Aloo sabji or hot mango pickle.
Serves 4-6.
Source:
"The Varied Cuisines of India" by Copeland Marks
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