Khichri from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey

Name: Khichri from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey
Ingredients: fresh ginger, peeled and cut into fine julienne strips; fresh, hot green chillies such as bird’s eye, finely sliced; 175 g/6 oz jasmine or basmati rice, washed in several changes of water, drained; 170 g/6 oz moong dal, picked over, washed and drained; 130 g/4½ oz fresh or frozen and defrosted shelled peas; 220 g/8 oz potato, peeled, washed and cut into 1cm/½ inch dice; ½ large onion, peeled and very finely chopped; 1 teaspoon cumin seeds; 3 tablespoons ghee, or vegetable oil; ¼–½ teaspoon cayenne pepper, or Kashmiri chilli powder; ½ teaspoon ground turmeric; 175 g/6 oz tomato, finely chopped, or canned may be substituted out of season; 2 1/2 cm/1 inch piece of fresh ginger, peeled and finely grated; 2 fresh, hot green bird’s eye chillies (other fresh green chillies may be substituted), sliced into fine rounds; 225 g/8 oz small cauliflower florets; 1 1/2 litres/2½ pints water; salt; 3 bay leaves; homemade Garam masala; 1 teaspoon homemade Garam masala; 50 ml/1¾ fl oz water; 8 lime or lemon wedges; fresh green coriander leaves; a bowl of ghee, or the best olive oil

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You might call khichri one of India’s soul foods. It dates from antiquity, from before the birth of Christ or Buddha. At its simplest, it is a porridge of rice and moong dal, which even babies on...

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Ingredients

fresh ginger, peeled and cut into fine julienne strips
fresh, hot green chillies such as bird’s eye, finely sliced
175 g/6 oz jasmine or basmati rice, washed in several changes of water, drained
170 g/6 oz moong dal, picked over, washed and drained
130 g/4½ oz fresh or frozen and defrosted shelled peas
220 g/8 oz potato, peeled, washed and cut into 1cm/½ inch dice
½ large onion, peeled and very finely chopped
1 teaspoon cumin seeds
3 tablespoons ghee, or vegetable oil
¼–½ teaspoon cayenne pepper, or Kashmiri chilli powder
½ teaspoon ground turmeric
175 g/6 oz tomato, finely chopped, or canned may be substituted out of season
2 1/2 cm/1 inch piece of fresh ginger, peeled and finely grated
2 fresh, hot green bird’s eye chillies (other fresh green chillies may be substituted), sliced into fine rounds
225 g/8 oz small cauliflower florets
1 1/2 litres/2½ pints water
salt
3 bay leaves
homemade Garam masala
1 teaspoon homemade Garam masala
50 ml/1¾ fl oz water
8 lime or lemon wedges
fresh green coriander leaves
a bowl of ghee, or the best olive oil