From Instant Indian, shared with permission: A khichuri (or khichdi) is a classic rice and lentil mélange, prepared differently all over India. This particular red lentil variation is from Bengal. It is distinct in its use of fried onions to imbue rich flavor and cauliflower, potatoes, green peas, and a beautiful drizzle of cumin-scented ghee round out this hearty, comforting dish. To make this dish vegan, you can use coconut oil instead of the ghee.
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Cuisine: not set
4 tablespoons vegetable oil
1 medium red onion (thinly sliced)
¾ cup red split lentils ((masoor dal))
½ cup basmati or kalajeera rice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon grated fresh ginger
½ teaspoon cayenne pepper powder
1 teaspoon salt (or to taste)
½ teaspoon ground turmeric
2 cups cauliflower florets
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