Khichdi with Carrot Greens
Servings: 6 people
Ingredients
- 1 cup mixed lentils; washed and soaked overnight
- 1 cup medium grain white rice
- Carrot greens (I used the greens from 4 small carrots); finely chopped
- Salt to season
- Ghee/clarified butter; for serving
- 2 tbsp coriander leaves; finely chopped
For tempering:
- 2 tbsp ghee/clarified butter
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp caraway/shahi jeera seeds
- 3 dry red chilli
- 1 medium red onion; finely chopped
- 1 tbsp grated garlic
- 1 tbsp grated ginger
- 2 large ripe red tomatoes; finely chopped
- ½ tsp turmeric powder
- ½ tsp Kashmiri chilli powder
- ½ tsp red chilli powder
- 1/4 tsp asafoetida
- ½ inch piece of jaggery or ½ tsp raw sugar
Instructions
- Wash the soaked lentils and rice together. Add to a pressure cooker or deep bottom pan and cook well with enough water (remember to season with a pinch of salt). The lentils and rice must be cooked enough to be able to mash well.
- In another pan, heat ghee and oil; add the mustard seeds and allow to splutter.
- Then add the cumin and caraway seeds; as it begins to crackle, add the dry chillies and onion; sauté till softened.
- Then add the garlic and ginger; sauté till the onions have turned light brown.
- Next add the tomatoes and cook on medium heat till the tomatoes have softened and turned mushy.
- Then add all the spice powders and jaggery; sauté till the whole masala comes together and oil starts appearing at the sides.
- Meanwhile mash the lentils and rice using the back end of a ladle or potato masher.
- Add the chopped greens along with the masala to the lentils and mix well; season with salt if necessary.
- Add more water if necessary and cook on the low heat for 10-15 minutes.
- Finish off with the chopped coriander leaves.
- Serve warm with a drizzle of ghee on top.