Indian · Dinner
Lentil and Rice Porridge
A South Indian style khichdi made by simmering split red lentils and rice into a soft, spoonable porridge flavoured with turmeric, cumin, and a ghee-mustard seed tempering. Curry leaves and asafoetida round out the aroma. Served warm as comfort food, finished with lemon and cilantro.
$2
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
405Calories
11.9gProtein
11.8gFat
66.8gCarbs
2.4gSugar
8.8gFiber
680mgSodium
26mgChol
6.9gSat Fat
520mgPotassium
72mgCalcium
4.1mgIron
0mcgVitamin B12
10mgVitamin C
vegetarian
gluten-free
high-fiber
low-calorie
low-cholesterol
spice-route
all-time-classics
vegan
gluten-free
Instructions
1
Rinse the split red lentils and rice together under cold running water until mostly clear, about 1 minute.
2
Combine the lentils, rice, water, turmeric, and salt in a saucepan; bring to boil over medium-high heat, then reduce to low and simmer 25 minutes until soft and spoonable.
3
Melt the ghee in a small pan over medium heat, add the mustard seeds and cumin seeds, and cook 30 seconds until the mustard seeds pop and crackle.
4
Add the curry leaves, dried chili, and asafoetida; cook 20 seconds over medium heat until the curry leaves crisp and raw smell dissipates, then pour tempering over porridge and stir through evenly.
5
Spoon the porridge into a bowl, scatter cilantro on top, and serve with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g split red lentils (masoor dal)
- 1/2 cup100g white rice, uncooked
- 4 cups960ml water
- 1/2 tsp1/2 tsp turmeric
- 2 tbsp2 tbsp ghee
- 1 tsp1 tsp cumin seeds
- 1 tsp1 tsp mustard seeds
- 1212 curry leaves
- 22 dried chili
- 2 pinch2 pinch asafoetida
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro
- 22 lemon wedge
