A light preparation that is as healthy as it is delicious. In most households in Bihar and Jharkhand, Khichri is religiously eaten on Saturdays that is said to ward off evils and bring good luck.
For 1 Person(s)
- 0.25 cup(s) split yellow peas (you can use chana, masur, moong dal, or a combination of them)
- 2.25 cup(s) water, boiled
- 2 piece(s) cloves
- 1 teaspoon(s) salt, or as desired
- 1 cup(s) long-grain rice, Basmati preferred
- 1 pinch(es) turmeric powder
- 2 Whole cardamoms
- 2.25 cup(s) water
- 2 tablespoon(s) melted butter
- 3 teaspoon(s) cooking oil
- 0.5 teaspoon(s) cumin seeds
- 4 Whole red chili pepper
- 1 pinch(es) asafetida (heeng)
- 2 piece(s) bay leaves
- Cover split peas with boiling water and cook for 15 minutes. Drain.
- Bring 2¼ cups water to a boil. Add cardamoms, cloves, salt and turmeric. Stir in rice and drained split peas. Cover tightly, lower heat, and steam until done.
- Separately, heat up the cooking oil, put cumin seed, red chili pepper, asafetida, and a couple of bay leaves, take it out of heat immediately and mix with the kitchri.
- Before serving, sprinkle with melted butter. Serve with papads, bhujia, chokha, and Indian pickle (achar).
- You may want to substitute split peas with other lentils (daals) like “toor” or “moong”, however, make sure to experiment with the amount of water needed.