About this recipe:Khichri is a very popular and easy dish from the Northern region of India. It is a very simple and hearty dish. Every northern Indian cooks khichri on a Saturday night. There is a superstitious belief attached to cooking khichri on a Saturday. It is a belief that cooking khichri on a Saturday brings prosperity to the household.
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Method Prep:5min › Cook:30min › Ready in:35min
Wash the lentils and rice in several changes of water. Place the lentils and rice in 500ml water in a large saucepan. Add 2 teaspoons of turmeric and salt to taste. Bring it to a boil and then simmer with a cover for about 30 minutes with occasional stirring. Cook until you see that the lentils and rice are almost coarsely blended together.
Remove the pan from the heat and your khichri is ready.
Now its time to prepare your tadka. Heat the oil in a small saucepan. Now lower the heat and then add the whole cumin, crushed chillies and chopped garlic until they are brown until cumin starts to splutter. Now add the chopped onions and sauté until golden brown. The tadka is now ready to be mixed to the khichri.
Just pour all the tadka in the khichri and mix well. Garnish with fresh chopped coriander when serving.
There are a few variations of khichri. You can cook khichri with any lentils available in the Indian grocery store i.e., moong daal, masoor daal, or toor daal. You can also add vegetables to your khichri. The most commonly added vegetables are peas and cauliflower. They are added at the same time as the lentils.
Khichri is a very healthy and nutritious food. It is also often cooked for someone who is recovering from a mild illness because it is a complete meal with the equal proportions of carbohydrate and protein. It is easy to swallow and it provides energy. You can make it tastier by adding ghee to the tadka. But in my opinion, ghee makes the food fattening. I much prefer cooking in sunflower oil or olive oil.
The main accompaniments for khichri are: roasted poppadums, fried potatoes or aubergine puree.