Ingredients
Scale
- 1/2 cup split yellow lentils
- 1/4 cup red lentils
- 1/2 cup brown rice
- 1 1/2 – 2 teaspoons salt, divided, (or as needed to taste)
- 1 Tablespoon ghee or vegetable oil
- 1 smell to medium onion, peeled & chopped
- 3 – 5 cloves garlic, peeled & chopped
- 1 1/2 cups chopped cauliflower
- 2 carrots
- 1 small zucchini (about 7 inches – 1 cup chopped)
- 1 inch knob of ginger root, grated
- 1 large bay leaf
- 1 stick cinnamon
- 1/4 teaspoon cardamom
- 1/2 teaspoon EACH: ground red pepper, turmeric and cumin
- 1 teaspoon garam masala
- Add at the end: 1 teaspoon dried fenugreek leaves (kasuri methi ), 1 cup canned tomatoes, 1 cup sweet green peas (fresh or frozen)
Instructions
- Toast the lentils in a dry nonstick pan over medium heat until some are browned. Put the lentils in a bowl with 1 1/2 cups water to soak. Then toast the rice in the pan until it’s browned and aromatic. Add 1 cup water and 1/2 teaspoon salt, bring to a boil, reduce heat to low and cover and cook for 40 minutes.
- While the rice is cooking, prep the vegetables, then in a large pan with a cover, heat the ghee or vegetable oil over medium heat and saute the onions until soft and translucent. Add the spices and cook until fragrant, then add the veggies. Remove from heat until the rice timer is up.
- Add the rice and soaked lentils to the pan along with another 1/2 cup of water. Cover and cook over medium low heat for 10 minutes or until the lentils are tender and veggies are cooked to your liking, uncovering to stir every 3 – 5 minutes or so. Stir in the peas and fenugreek leaves and cook until the peas are bright green. Taste and add salt to your liking. For extra rich flavor, drizzle a bit of melted ghee on top and stir it in.
Notes
- You can swap out some of the vegetables to whatever you like. I’m told that cabbage works well in khichuri so I need to try that next time!
- RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: About 1 cup
- Calories: 237
- Fiber: 7 g
- Protein: 10 g