When I first married into a Pakistani family, I remember I had zero spice tolerance. It was rather difficult for me to eat my mother-in-law's food and I felt terrible because I had been raised to finish all the food on my plate, in typical American fashion. Somehow I got through it and have since learned to love spicy food, especially hers :). She was kind enough to make me Khichri, but for some odd reason I thought it had chicken in it and I was so sick from eating so much spicy food that I had negative associations with Khichri for about 5 years... Until I made it for my husband when he was recovering from surgery, I finally gave it another chance. Surprise, surprise, it's not made with chicken, and it is in fact, delicious. *Sigh*... Oh, how I wish I could go back in time with the knowledge I have now. :)
To make Khichri, rinse several times and then soak 1 cup of basmati rice with 1 cup of red lentils for 15 minutes in a bowl.
Slice 1 small onion (or half a large onion) and put it in a medium saucepan with 1/2 cup of vegetable oil and 1/2 teaspoon of cumin seeds.
Cook on high heat until onions are golden brown.
Drain the rice and lentils and add them to your pot. Stir fry for a minute.
Add ~1/2 Tablespoon of salt and 2 cups of water.
Cover and keep on low heat for approximately 20-25 minutes (until rice and lentils are soft).
|Butter & Achar|
|Sirkay ki Piyaz|
Serve with garlic achar (Indian pickled preserves), sliver of butter per serving, and sirkay ki piyaz (pearl onions in vinegar). You can buy achar at Indian/Pakistani grocery stores. And I'll make another post sometime on how to make sirkay ki piyaz. :)
- 1 cup of basmati rice
- 1 cup of red lentils
- 1 small onion (or half a large onion)
- 1/2 cup vegetable oil (or canola oil)
- 1/2 teaspoon cumin seeds
- ~1/2 Tablespoon of salt
- 2 cups of water
- Achar, butter, and sirkay ki piyaz (all are optional)