Split Chickpeas Spicy Rice (Khichdi)
Khichdi or Khichri (Hindi: खिचड़ी, romanized: khicṛī, pronounced [ˈkʰɪtʃɽiː], Bengali: খিচুড়ি, Urdu کھچڑی) is a dish in South Asian cuisine made of rice and lentils (dal), but other variations include bajra and mung dal khichri. In Indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat.
Originally it is a porridge-like dish but as any other cuisine, it too has evolved.
We present it with Split Chickpeas and not a mish mashy dish. We hope you enjoy it.
Vegetarian
Step By Step
Adjusted Ingredients
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Split Chickpeas Spicy Rice |
Step By Step
- In A Pan Heat 1/3 Cup Of Cooking Oil On Medium Heat
- Add 1 Small Sliced Onion To The Oil
- Stir Fry Till Nicely Brown
- Remove And Put Aside
- In The Remaining Oil Add Half A Teaspoon Of Cumin seeds
- Add An Inch Long Piece Of Cinnamon Stick
- Add Two Pieces Of Split Black Cardamom
- Add Two Bay Leaves
- Stir Fry A Little
- Add 1 Medium Chopped Onion
- Fry Till The Onion Starts To Change Colour And Looks A Little Golden
- Add One Teaspoon Each Of Ginger And Garlic Paste
- Once The Onion Garlic And Ginger Paste Turns Golden Brown
- Add Paste Of Two Medium Tomatoes
- Fry Cook Till The Water Dries And The Oil Separates
- Add Half A Teaspoon Of Red Chilli Powder
- Add Half A Teaspoon Of Salt
- Add A Quarter Teaspoon Of Turmeric Powder
- Add One Teaspoon Of Coriander Powder
- Add One Teaspoon Of Green Chili Paste
- Mix Well
- Add The Already Soaked And Drain Split Chickpeas To The Mixture
- Mix Well
- Add A Cup Of Water
- Cover And Let Cook
- Cook For Approximately 10 Minutes
- Check That The Lentils Are Tender
- If Not, Cook For A Few More Minutes
- Add Another Two Cups Of Water
- Add Another Two Teaspoons Of Salt
- Bring To A Boil
- Add The Already Soaked And Drained One Cup Of Rice
- Boil The Water And Stir Every Now And Then
- After About Five To Seven Minutes Check That The Rice Is Tender
- Cover And Let Cook For another Eight To Ten Minutes
- Add Two Tablespoons Of Lemon Juice
- Garnish With The Onion We Put Aside Earlier
- Cover And Let Cook For Another 5 Minutes
- Check That The Rice Is Ready To Eat
- If Not Then Cover And Let Cook For Another Few Minutes
- Once The Rice Is Tender And The Water Dries Garnish With Coriander Leaves
- Enjoy!
Split Chickpeas Spicy Rice |
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Preparation Time : 60 Minutes |
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Cooking Time : 60 Minutes |
| Adjust For No. of Servings : | How much chilli would you like? | ||||
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Good For : 3 Servings
| Ingredient | Qty | Measure | Rice – Soaked for half hour | 1.00 | Cup |
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| Split Chickpeas – Soak For Half Hour | 0.50 | Cup |
| Onion - Sliced | 1.00 | Small |
| Onion - Chopped | 1.00 | Medium |
| Tomatoes - Blended To A Paste | 2.00 | Medium |
| Ginger And Garlic Paste | 2.00 | Teaspoons |
| Cinnamon Stick | 1.00 | Inch |
| Green Chilli Paste | 1.00 | Teaspoon |
| Black Cardamomon - Split Open | 1.00 | Teaspoon |
| Bay Leaves | 2.00 | Leaves |
| Cumin Seeds | 0.50 | Teaspoon |
| Salt | 0.50 | Teaspoon |
| Red Chilli Powder | 0.50 | Teaspoon |
| Coriander Powder | 1.00 | Teaspoon |
| Turmeric Powder | 0.25 | Teaspoon |
| Lemon Juice | 2.00 | Teaspoon |
| Cooking Oil | 0.33 | Cup |
| Water | 2.00 | Cup |
| Water | 2.00 | Cup |
| Fresh Coriander Leaves | Few | Leaves |
Things to Consider
- Follow the heat guide, cooked on Medium Heat
- Remember that our cooking is not an exact science so ingredients need not be exact measurements
- Please note that scaling a recipe is a simple mathematical calculation and some figures may not make sense. You will have to use your judgement to the nearest measurement
- Like any recipe feel free to experiment with the ingredients and quantities
- Please check all the ingredients for any allergens
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