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Ingredientes
- Â Â (for a lot of people, especially in Britain,Khichadi (or possibly Kedgeree)
- Â Â means rice cooked with flaked fish. This is the traditional, vegetarian version)
- 1 c. Basmati Rice
- 1/2 c. split, hulled mung beans (red lentils are OK too!)
- 3Â 1/2 c. warm water
- 2 tsp Salt
- 1 tsp brown Sugar
- 1 x Tomato, skinned and minced (optional)
Direcciones
- Wash the rice and split mung beans together well, drain and allow to stand about 10 min.
- In a medium-sized saucepan, prepare one of the following spice mixtures:Spice Mix 1
- 1 1/2 Tsp. Black Mustard Seeds1/2 Tsp Asafetida (Hing)
- 1 Tsp. Turmeric (Haldi)
- 1/4 Tsp. Chili Pwdr
- Heat the oil and add in the mustard seeds, frying them until they pop like popcorn. Now quickly add in the remaining spices and fry briefly.
- Or possibly
- Spice Mix 2
- 2 Tbs Ghee or possibly Butter1 1/2 Tsp. Cumin seeds (Jeera)
- 1/2 Tsp Asafetida (Hing)
- 1 Tsp. Turmeric (Haldi)
- 4 cloves1 sml. stick cinnamon
- Heat the Ghee or possibly butter and fry the cumin seeds till they are lightly browned and fragrant. Add in the cloves and cinnamon, fry briefly then quickly add in the remaining spices and continue as for Spice Mix 1.
- Add in the rice/split mung bean mix to the spice mix and saute/fry for a few min. Add in the warm water, salt, sugar and the tomato pcs and bring to the boil.
- Lower the heat and allow the Khichadi to simmer gently without a lid till the water and the rice mix are at the same level. Now cover the pot, turn the heat to very low and allow to steam about 20 min till both rice and split beans are cooked. The mix should be very soft. If it appears too dry, or possibly some grains are still hard, pour a little warm water over the surface, cover and allow to steam a few min longer.
- Serve warm sprinkled with fresh, minced coriander and a spoonful of ghee per portion. Very good with a warm vegetable soup and roasted Poppadums!
- serves 2-3
- Khichadi is one of the most easily digestible of Indian dishes; if you want to make a more complete meal, saute/fry a few minced vegetables
- (Zucchini, potatoes,carrots, green beans) in the spice mix before adding the rice/bean mix.
- NB. All of the above spices (Indian names given in brackets) and ingredients such as Basmati rice, Mung dal and Ghee (although home-made tastes much better!) are easily available at Asian stores
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 646g | |
| Recipe makes 2 servings | |
| Calories 446 | |
| Calories from Fat 22 | 5% |
| Total Fat 2.49g | 3% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 2775mg | 116% |
| Potassium 269mg | 8% |
| Total Carbs 91.66g | 24% |
| Dietary Fiber 4.5g | 15% |
| Sugars 5.44g | 4% |
| Protein 12.19g | 20% |
