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Masoor Daal Khichdi

A delicious fragrant rice cooked with masoor daal (split red lentils), served with keema/mince curry, spicy khara bateta and a delicious home-made mango, carrot & chilli pickle. The perfect warm and hearty meal for those gloomy cold and rainy days! 🙂
Print Recipe
Servings: 4 people
Ingredients Method

Ingredients
  

Ingredients for Khichdi/Rice
  • 1 cup rice
  • 1/2 cup masoor daal/red split lentils
  • 1 tsp cumin seeds
  • few whole black pepper
  • 2 cardamoms
  • 1 cinnamon stick
  • 1/4 tsp turmeric powder
  • drop of garlic paste
  • 1 tsp salt
  • 2 cups water
Ingredients for Keema/Mince Curry
  • 250 gm beef mince or you can use half beef and half lamb mixture Marinate the beef for 30 mins in quarter tsp. each of turmeric, coriander, cumin powders, some salt, and 2 tbsp. of yoghurt.
  • 3 grated onions
  • 1/4 cup oil
  • 2-3 fenugreek/methi leaves
  • 3 tomatoes chopped or grated
  • 1 tbsp tomato puree/paste
  • 1-2 green chilies
  • some whole pepper
  • 2 cloves
  • 2 cardamom pods
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tbsp yoghurt whipped
  • salt to taste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • juice of half a lemon
  • 2 tbsp chopped coriander

Method
 

  1. First, make the Khichdi/Rice.
    Rinse out and then soak the rice and lentils together for about half an hour. Drain.
    Heat 2 tbsp. oil in a pot. Add the cumin seeds, black pepper, cardamom pods, cinnamon stick and a drop of garlic paste, let these fry for a few seconds, and then add the turmeric powder, water and salt. Bring to a simmer then add the rice and lentils. Cook on medium heat, stirring a few times.
    Once the moisture has started to dry, reduce the heat to very low, cover the pot tightly and steam for about 15 minutes (or bake in the oven for 15 minutes). When done, open the lid and fluff the rice up gently, then serve.
    Next, make the mince curry.
    Heat the oil in a pan, add the fenugreek/methi leaves. Then add the whole pepper, cloves and cardamom pods. Let them fry for a few seconds, then add the grated onions. Fry them until golden brown, now add the garlic and ginger pastes, followed by the chopped tomatoes (or grated tomatoes). Cook until all the moisture has evaporated, then add the yoghurt, tomato paste and the turmeric, coriander & cumin powders followed by the mince, and sort of fry it into the mixture for 2-3 minutes until the colour changes slightly.
    Cover and simmer together until the oil begins to separate from the sides. Add the red chilli powder plus the green chillies. Cook for a few minutes on low. If you prefer extra gravy, then add some warm water and boil for a few minutes. If you like your curry on the dry side, then do not add any extra water, let it dry up to your liking. Once done, sprinkle garam masala and chopped coriander over the top and squeeze the lemon. Give it a quick mix and you're done!
    Khara Bateta Recipe to be found HERE.
    Mango, Carrot & Chilli Pickle Recipe to be found HERE,