Grandma’s Khichri

Ingredients

• 3 tbsp canola oil
• 1/3 cup split peas
• 3 garlic cloves
• 1 small yellow onion
• 2 wiri wiri pepper or 1 scotch bonnet
• 1/2 tsp curry powder
• 1/2 tsp ground cumin (geera)
• Dash of ground turmeric
• 1 tsp salt
• a handful of chopped spinach
• 2 cups water
• 1 small dry coconut (to extract coconut milk)
• 1 1/2 cups fresh coconut milk from grated coconut
• 1 cup parboiled rice

Instructions

1. 1

   Rinse split peas, set aside. Chop onion and...: Rinse split peas, set aside. Chop onion and garlic, set aside.

2. 2

   In a pot, heat canola oil over a...: In a pot, heat canola oil over a medium heat, add onion, garlic, wiri wiri pepper, curry powder, cumin, and split peas. Fry until onions are tender, about 5 minutes.

3. 3

   Add two cups of water to boil split...: Add two cups of water to boil split peas. Boil until peas are slightly soft on low-medium heat.

4. 4

   Grate coconut and squeeze milk from coconut through...: Grate coconut and squeeze milk from coconut through a cheesecloth, strainer, or with bare hands. A second time, place grated coconut in 1/3 cup warm water, let it steep for 15 minutes. Squeeze to extract more milk. Continue this process until you have about 1 1/2 cups of coconut milk. (I only had to do this twice)

5. 5

   Add rice, turmeric, salt, chopped spinach, and fresh...: Add rice, turmeric, salt, chopped spinach, and fresh coconut milk to the pot. Let boil until rice is soft. If you prefer a more soupy texture, remove from heat once the rice is done the cooking. If you prefer your khichri a little drier, let the mixture continue to cook until most liquid has evaporated.

6. 6

   If you would like to chunkay this dish:...: If you would like to chunkay this dish: slice 2 garlic cloves and fry in 2 tbsp of oil. Once garlic turns brown, add oil and garlic to the khichri covering the pot immediately to prevent oil from pitching. Stir to develop flavor.