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Dhal khichdi
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Creamy lentil and rice dish cooked in aromatic ghee with comforting spices - a hearty vegetarian comfort meal.
Ingredients:
  • 50.00 ml ghee
  • 2 tsp cumin seeds
  • 2-3 long dried red chillies
  • 18 fresh curry leaves
  • 1 large brown onion, finely chopped
  • 5 garlic cloves, crushed
  • 4cm-piece fresh ginger, peeled, freshly grated
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 large tomato, finely chopped
  • 200g (1 cup) basmati rice, rinsed
  • 210g (1 cup) red split lentils, rinsed
  • 2.5L (10 cups) water
  • 1 bunch English spinach, trimmed, chopped
  • 42.00 gm lemon juice
  • 3.60 gm cooking salt
  • Coriander raita, to serve
  • Fried curry leaf sprigs, to serve (optional)
Instructions:
  • In a large heavy-based saucepan over medium heat, heat the ghee. Add cumin and chili, cook while stirring for 1 minute until aromatic. Then add the curry leaves and cook for another 30 seconds. Incorporate the onion and cook occasionally stirring for 4 minutes until softened. Stir in the garlic and ginger for 2 minutes until aromatic. Add garam masala and turmeric, cook while stirring for 1 minute until aromatic. Finally, stir in the tomato for 3 minutes until softened.
  • Combine rice and lentils with the aromatic spice blend. Simmer with water until tender and creamy, stirring occasionally for about 40 minutes.
  • Stir in spinach, lemon juice, and salt. Season with pepper. Cook until just wilted, about 1-2 minutes, stirring occasionally. Serve with optional raita and fried curry leaves.

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