Khushka Kichri Recipe by hamida dehlvi

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers add flavor without the heat.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa offers more protein and fiber.

lentils

🥗Healthier: split peas

💰Cheaper: canned beans

Canned beans are a quick and cost-effective alternative.

Soak 1.5 cups rice and 0.5 cups red lentils separately for 30 minutes.

Heat 1 cup ghee in a large pot over medium heat.

Add 1 tablespoon cumin seeds, 2-3 pieces of cinnamon, 8-10 black peppercorns, and 1 large cardamom pod to the ghee; sauté until fragrant.

Add 1 medium chopped onion and sauté until it turns light brown.

Add 2-3 tablespoons minced ginger and 2-3 tablespoons minced garlic; sauté for a few minutes until fragrant.

Add 1 medium chopped tomato and cook until it softens.

Sprinkle in 1 tablespoon turmeric powder and 1 tablespoon salt; mix well.

Add the soaked rice and lentils to the pot; stir to combine with the spices.

Pour in enough water to cover the rice and lentils by about 2 inches; bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and let simmer for 15-20 minutes until rice and lentils are cooked through.

Remove from heat and let sit, covered, for 5 minutes to steam.

Fluff the kichri with a fork before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary