Rice Lentil Medley – India’s popular Kedgeree

This is a classical Khichdi from Punjab. This is a simple complete meal and is an Indian favorite. I love kitchdree as it is easy on the environment, our digestive system, a complete meal, high in protein and above all tasty. This dish may be made like a pilaf by using less water or as a porrigde like consistency.

Serves 4.

1 cup kitchree blend washed, rinsed and drained along with the lentils
1/2 cup cubed opo or zucchini
1/2 cup cubed carrot
1/2 cup cubed potato
1 teaspoon cumin seeds  
1 tomato dices (optional)
1/2 teaspoon asafoetida
6 peppercorns
1 bay leaf
4 cloves
2 tablespoon ghee
1/2 teaspoon turmeric powder
1/2 tsp. ginger paste
salt to taste 
a twist of lime juice and a pinch of sugar is optional
1. Heat ghee in a deep pot with a tight lid.  Add cumin seeds and asafoetida, peppercorns, bay leaf and cloves.
2. When the spices sizzle add veggies and fry for a few seconds.
3. Add the rice/lentils and turmeric powder, salt, ginger and 5 cups of water and and bring water to boil. Reduce heat to low and cover with lid.
4. Cook for 30-40 minutes
Serve piping hot with plain yogurt and papad.



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