I often get tricked into ordering food simply because of the way it sounds..I have been a victim at restaurants countless times trying to be adventurous and have landed with something totally different mostly because I get excited and do not read the full description of what the menu item entails.
|Curry leaves, not to be confused with curry powder. I get them at Indian grocery stores.|
I used Basmati rice and black lentils (soaked and rinsed for few hours). The khichdi can be eaten itself, or eaten alongside chicken or a vegetable dish. I had been eying this karahi chicken in a Pakistani manner for such a long time so it was a perfect opportunity to give it a try and quickly sauteed green beans & potatoes with a dash of cumin as another side.
Cooking chicken curry (Indian style) is my worst nightmare and I am never too happy with it..but I give this recipe two thumbs up not only for its deliciousness but I am really amazed how it comes together without using any masalas (spices) except for turmeric powder, ginger, and garlic. I can’t say enough about it other than I highly recommend it to you. So give it a try!
The boyfriend and I savored every bite of this dinner on a quiet Friday night.The only recommendation from the boyfriend was to pick out whole spices from the khichdi to make the eating process less messy.
enough for 3-4 servings
1/2 cup basmati rice (soaked and rinsed for few hours)
1 tablespoon butter (use vegan butter or vegetable oil for vegan)
1 tsp cumin seeds (jeera)
2 cloves (whole)
2 teaspoon cinnamon powder
3 whole black pepper
2 teaspoon cardamom powder
4 to 5 curry leaves, fresh
2 tbsp finely chopped onions
2 tbsp cashew nuts, chopped
salt to taste
– Heat the butter in a pressure cooker over medium heat and add the cumin seeds. When the seeds start to pop, add the cloves and black pepper and curry leaves for couple minutes. Add onion, cinnamon powder, cardamom powder, sauté for another 1 to 2 minutes.
– Add the cashewnuts and let it brown a little then add the rice, lentils and 2.5 cups of hot water, coconut, salt and green chilli mix well and pressure cook for 3 whistles.
– Allow the steam to escape before opening the lid.
– Garnish with additional curry leaves or cilantro and serve immediately your choice of sides.
-Have you had khichdi before or anything similar to it?