Khichdi (Indian Rice & Lentil Stew)

Ingredients

• 1/2 cup yellow lentil
• 1/2 cup short grain rice (I used broken rice)
• 1 tbsp oil
• 1 tsp cumin seeds
• 5 cloves
• 2 cardamoms
• 2 bay leaves
• 1 medium onion (finely diced)
• 1 tsp ginger (grated)
• 1 tsp garlic (grated)
• 1 fresh red or green chilli (thinly sliced)
• 1 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp coriander powder
• 1 large tomato (finely diced)
• 1 tsp salt (to taste)
• 1/2 tsp ground black pepper
• 4 cups water
• 1 cup potatoes (cut into 1 cm cubes)
• 1/4 cup carrots (cut into 1 cm cubes)
• 1 cup cauliflower (cut into 2 cm florets)
• 1/4 cup peas

Instructions

1. 1

   --- Steps ---

2. 2

   Wash rice & lentils well, soak in 2 cups of water for 1 hr.

3. 3

   Heat oil in a pot on medium high, add cumin seeds, cloves, cardamom, bay leaves, stir for 30 secs & add onion.

4. 4

   When onion has turned translucent, add ginger, garlic & green chilli, cook for 2 mins.

5. 5

   Add turmeric, chilli & coriander powder, salt & pepper, saute for 1 min, add tomato & cook till it starts to break down.

6. 6

   Drain all the water from the rice & lentils, add into the pot, stir for 2 mins.

7. 7

   Add water, stir, put on the lid & bring to a boil.

8. 8

   Add potato & cook for 10 mins.

9. 9

   Add cauliflower & carrot, cook for 5 mins.

10. 10

    By then, rice & lentil should have broken down & look slightly creamy.

11. 11

    Continue cooking until it has reached desired consistency.

12. 12

    Add peas, cook for 2 mins & taste to adjust seasoning.

13. 13

    Serve hot with chutney, yoghurt, toasted cashews & chopped herb of choice.