Indian rice ‘n’ lentil khichdi

There are variations on this dish scattered through our various Indian cookbooks.

But I’ve never felt inspired to give any of them a go, mostly because they all seem quite complex.

Then I found this recipe at the wonderful blog Peri’s Spice Ladle, which I would describe as contemporary Indian with some American touches.

This khichdi is much more to our taste, more like the simple dals we prefer, very easy and enjoyable to make, and super healthy.

According to Peri, the consistency of this dish varies across India, but I already knew how we were going to like it … sloppy.

Like a very wet risotto.

Or a very thick congee.

Or like grits minus the monumental boredom factor.

And I reckon this would work wonders with young children normally suspicious of anything Indian, let alone anything even a little weird.

The range of vegetables you can add is pretty much unlimited, but add things such as potato or carrot real early on and things such as our peas very late.

We halved the recipe for just us two – double up on everything for the full deal.

INGREDIENTS

1/2 cup basmati rice

1/2 cup moong dal

canola oil

1/2 teaspoon cumin seeds

2 garlic cloves

1 inch piece ginger

1/4 teaspoon turmeric

1 teaspoon salt

2 teaspoons butter

1/2 cup frozen peas

METHOD

1. Rinse and soak lentils and rice together in 3 1/2 cups of water.

2. Finely chop garlic, grate ginger and pound or whizz them together into a wet paste.

4. Heat oil then fry paste, cumin seeds and turmeric for about a minute. Watch they don’t stick!

5. Add lentils, rice and water.

6. Mix together and bring to boil.

7. Lower heat, cover and cook for about 20-25 minutes.

8. Stir briskly a couple of times near the end of cooking time.

9. Add peas, salt and butter fives minutes before end of cooking time.

10. Eat.