I only have good memories of this bowl of mushy rice and lentils. Gently spiced and immensely comforting, it’s all you’d want when sick in bed.
Ingredients:
1/2 cup red lentils
1/2 cup basmati rice
1 onion finely diced
2 cloves of garlic finely minced
1 inch ginger finely diced
1 tsp cumin seeds
1 tsp salt (more to taste)
squeezed lemon and chopped cilantro to garnish
tharka
3 tbsp butter
1/2 sliced onion
1 sliced garlic clove
1/4 tsp red chili flakes
1/4 tsp cumin seeds
Method:
Rinse the red lentils and rice together until the water runs clear. In a pot, put 1 tbsp of oil and saute the onion, garlic, and ginger until lightly fragrant. Then, add in the rice and lentils and cover with water. Bring to a simmer and let cook.
There is no hard and fast rule for how much water should be used, it all depends on your preference. I prefer mine quite mushy and runny, so I add a lot of water. The main goal is for it to become one homogenous mix. If you think it’s too thick, add more water. If it’s too thin, cook it for longer until it thickens up.
When it’s at the consistency you like, season with salt and some lemon.
In a separate pan, heat up the butter with the aromatics and spices listed. Let cook until golden brown and fragrant- then pour over the khichri. Mix and enjoy!!