Khichri

Khichri is light, easy to digest and a nutritious dish so a perfect meal for when feeling poorly, for the elderly and babies alike. Serve with yoghurt.

Serves: 2 - 3

Preparation time: 5 minutes. Cooking time: 45 minute. Total: 50 minutes

Suitable for: Vegetarians, vegan and those on a gluten free diet

NB: Do not keep/eat cooked rice dishes beyond the day after cooking. Try to cook only the amount that can consumed on the day it is cooked. Any leftovers can be stored covered in the fridge and eaten the next day.

Uncooked rice can carry a spore forming bacteria, Bacillus cereus. The spores survive the cooking process and can cause food poisoning. Cooked rice at room temperature allow the spores to proliferate producing toxins that cause vomiting or diarrhoea.

Khichri served with yoghurt

Ingredients:

50g butter/Vegan Block (vegan block for vegans)

1 teaspoon cumin seeds

6 cloves

100g white Tilda Basmati rice

100g split green moong dal

1½ teaspoon of salt

1 medium green chilli, chopped finely

¼ teaspoon garam masala

500 ml water (cold, room temperature)

Yoghurt to serve (dairy free for vegans)

Method:

1. Wash the rice and dal several times until the water is no longer cloudy (4 - 5 times). Drain and put aside

2. Melt the butter/vegan block in a pan with a close fitting lid on medium heat. Add the cumin and cloves and fry until the cumin splutters.

3. Gently add the rice and dal being careful as any residual water in the rice will splutter as it hits the hot cumin oil in the pan.

4. Add the salt, chilli and garam masala. Stir to coat the rice with the oil and cumin.

5. On low to medium heat, let the excess water from the rice evaporate stirring lightly until the rice and dal start to glisten.

6. Add the water, stir and bring to the boil.

7. Once boiling, turn the heat right down to the very minimum, place the close fitting lid on the pan and let it simmer away very gently for about 40 - 45 minutes until all the water has been absorbed by the rice and dal.

8. The khichri should be light and fluffy with each single grain visible.

9. Serve hot with yoghurt