June 2, 2015
What to cook when it’s miserable inside and outside, and a mound of white rice will only make things worse? Brown rice khichdi of course (pronounced Khich-ri). I chanced upon the perfect combination of nutty Bengal Gram Lentils with smoky and nuttier Brown Rice while mixing the Bengali classic Cholar Dal into it for a healthier lunch. This Brown Rice Khichdi is now a kitchen staple guaranteed to comfort and heal. See what you think.
Soak the lentils in cold water for at least half an hour a d up to two hours, wthen rinse clean. Rinse the brown rice well until the water runs clear. Grate the ginger finely
In a large pot, bring the oil to heat on medium. When it’s hot, add the whole spices and the sugar. As they sizzle up, stir in the ginger, and then the rice and lentils. Stir for a minute, to incorporate the whole lot well, then mix in the turmeric, chilli powders and salt.
Now, add the water, bring to a gentle boil, then cover and cook for 35-40 minutes. Add hald a cup more of hot water if the rice and lentils start getting stuck to the bottom of the pan. You could also use a pressure cooker to speed things up.
finally, turn the heat off, and leave to sit covered for at least another five until you serve the brown rice khichdi. Pickle and papad are must have accompaniments!