Indian Khichri

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Indian Khichri

 

5 tablespoons butter

1 medium-sized onion, finely chopped

1 inch piece fresh root ginger, peeled and very finely chopped

1 garlic clove, finely chopped

6 peppercorns

1 bay leaf

1 1/3 cups long-grain rice, washed, soaked in cold water for 30 minutes and

drained

1/2 cup yellow moong dhal, washed, soaked in cold water for 1 hour and drained

(looks like yellow split peas, sold at Indian store)

1 teaspoon salt

1/2 teaspoon turmeri

2 1/2 cups boiling water

fried onion slices to garnish

sauteed peas to garnish

 

In a large saucepan, melt 3 tablespoons of the butter over moderate heat. When

the foam subsides, add the onion and fry, stirring occasionally, for 4 minutes.

Add the ginger, garlic, peppercoms and bay leaf and continue frying, stirring

occasionally, for 3 minutes or until the onion is soft and translucent but not

brown.

Add the rice, moong dhal, salt and turmeric. Stir and toss the mixture gently.

Reduce the heat to moderately low and continue cooking and stirring gently for 5

minutes.

Pour in the boiling water and stir once. Cover the pan, reduce the heat to low

and cook for 15 to 20 minutes, or until the rice and moong dhal are cooked and

tender and all the water has been absorbed. With a fork, stir in the remaining

butter.

Remove the pan from the heat and turn the khichri into a heated serving dish.

Scatter the fried onion slices and sauteed peas on top and serve at once. Serves

4.