Rice with Lentils - Khichdi Jamai Ji Recipe
Khichdi is a mixture of dal and rice that is cooked together so that the flavors blend together. Various lentils can be used, such as split moong dal with or without skin, whole brown lentils (mosoor) or mooth lentils. It can be made with or without the addition of any number of vegetables. The proportion of rice to lentils also varies with individuals. Khichdi is often served with four accompaniments; papadams, yogurt, ghee, and pickles. This recipe is a meal in itself.
Ingredients
- 3/4 cup basmati rice
- 3/4 cup split moong dal with skin, picked over, or other lentils
- 2 tablespoons vegetable oil (or ghee)
- 3/4 teaspoon cumin seeds
- 1/8 teaspoon asafetida (hing) - optional
- 2 dried red chilies
- 4 cloves
- 1-inch piece cinnamon stick
- 1-2 bay leaves
- 1 large black cardamom
- 3 1/2 cups water
- 1/2 teaspoon turmeric
- 2 teaspoons salt
- 1 medium potato, peeled and diced
- 1/2- 3/4 cup frozen green peas, chopped broccoli florets, chopped spinach, or other vegetable
Directions
- Rinse rice and moong beans thrice with water and set aside.
- In a 2 or 3-quart saucepan, heat ghee or oil over medium heat. If you are adding broccoli, or another vegetable that tastes nice when slightly browned in the pan, add it now along with the potatoes and saute for a few minutes.
- Add the cumin seeds & when they begin to sizzle, add the asafetida, red chilies, cloves, cinnamon, bay leaf and cardamom.
- Saute for about 30 seconds to release the flavor of the spices.
- Add the rice and bean mixture, water, turmeric, salt, and frozen peas if using them.
- Stir to mix well, bring to a boil, and then turn the heat to simmer.
- Stir the mixture once again, cover and cook approximately for 20 minutes or until water has been absorbed.
- Remove whole spices before serving if desired. I don't bother. Serve with a curry, or by itself with papadams, plain yogurt and lime, mango or chili pickle.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 70 | 27% |
| Total Fat 7.96g | 10% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 1202mg | 50% |
| Potassium 459mg | 13% |
| Total Carbs 42.28g | 11% |
| Dietary Fiber 4.2g | 14% |
| Sugars 1.42g | 1% |
| Protein 5.47g | 9% |
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Reviews
August 20, 2011
Absolutely delicious. I highly recommend this recipe and I served it with a home made lamb curry, the rice with lentils vanished. If you can, use all the ingredients John has included, especially the asafetida, its a special spice that really adds flavour. No variation, just cook it and enjoy!1 replyI've cooked/tasted this recipe!
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August 22, 2011
This rice dish had so many great flavors and it could be a side dish to any type of meat! It was so filling and flavorful, I could even it alone as a meal.
Comments
August 23, 2011I have to agree with several other comments. Rice and Lentils are two of my favorite ingredients to work with. The other is seafood, but we're in a different category now.
August 23, 2011What amazing flavors here... I just love lentil and this kind of rice!~
August 21, 2011I'm always on the lookout for a good vegetarian meal.This one looks delicious. What a great combination of spices.. I especially love cardamom.
August 21, 2011Our youngest just devoured a bowl full of this that a friend made (without the extra veggies) at dinner tonight. Looks great.
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