Khichdi/Khichri

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5
Average: 5 (1 vote)
Servings 
Serves 3-4

A lovely soft dish that is easy on the stomach and perfect on rainy days, sometimes spelled Kichri. This meal is known as 'mseto' in Africa. We love having it with a spicy Coconut and Potato Sambhar.

Ingredients
1 cup
split moong daal/green gram lentils, soaked for ONLY 10 minutes (I prefer with peels)
1/2 cup
rice, soaked for 15-20 minutes
1 1/2 tsp
salt, or to taste
drop of garlic paste
2 tbsp
oil
Instructions 

Drain the soaked rice and split lentils, then mix everything including the salt, garlic and oil in a pan, and then add 4 cups of water to it.

Keep the heat on very low and cover the pot.

Let it come slowly to a boil and leave it to simmer until most of the water has evaporated and the mixture has softened and thickened. Avoid stirring too much because otherwise the mixture will stick to the bottom of the pan.

If you have to stir, do so with a light hand and don't let your spoon touch the bottom of the pan. You can add warm water if you feel the grains are still too hard.

Once everything is soft, use a potato masher or imersion blender and mash everything to form a grainy paste, not too smooth though. Adjust salt to your taste and your khichri is ready to be served. You can serve this with a curry or spinach, but (as shown in picture) we love it served hot with Coconut and Potato Sambhar as a topping.