Rice with Yellow Split Peas from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey
Khichri is of ancient origin, described by travellers who came to India as long as a thousand years ago. Khichri probably pre-dates even these early travellers. It consists, basically, of rice and ...
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Cooking tools:
- Stove
- Saucepan
- Skillet
- Colander
- Measuring cup
- Wooden spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
Ingredients
- 3 tablespoons ghee, or vegetable oil
- enough long-grain rice to fill a glass measuring jug to the 425 ml/15 fl oz level
- 50 g/1¾ oz yellow split peas (chana dal), picked over, washed and drained
- 1 teaspoon salt, or to taste
- ½ teaspoon Garam masala
- ½ teaspoon cumin seeds
- 570 ml/1 pint chicken stock, or water may be substituted
- 4 tablespoons finely chopped fresh green coriander, or fresh parsley may be substituted
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