Khichhari
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Yellow split peas |
| 1 | tablespoon | Ghee |
| 1 | each | Onion, chopped |
| ½ | teaspoon | Whole coriander seeds |
| ½ | teaspoon | Whole cumin seeds |
| 1 | each | 1/2 inch piece ginger, slice |
| 1 | teaspoon | Turmeric |
| ¼ | teaspoon | Cayenne |
| 4 | ounces | Brown rice |
| 1 | each | Green chili, chopped |
| ¾ | pint | Water |
| 1 | each | Juice of half a lemon |
| 2 | eaches | Tomatoes, skinned & chopped |
| Salt | ||
Directions
Steep peas in boiling water for 1 hour. Drain & rinse well.
In a large pot, heat oil & fry onions & spices for 4 minutes over a medium heat.
Add split peas, rice & green chili. Mix well. Pour on water & lemon juice. Add tomatoes, stir once & cover. Simmer very gently for 40 minutes or until rice is soft. Season & serve.
Sarah Brown's "Vegetarian Cookbook" Split peas can be substituted for lentils.