Wholesome and delicious are the two words to best describe this very easy-to-make dish. It combines the goodness of red meat, lentils, rice and vegetables all into one dish. Talk about convenient!
- 1 cup Basmati rice
- 1 cup Saboot Masoor daal (whole red lentils)
- 2 cups chopped mixed vegetables of your choice (I use the frozen variety for convenience or when I'm in a hurry!)
- 500 gms minced meat (beef, lamb, chicken...)
- 3 tbsps vegetable/ canola/ sunflower cooking oil
- 1 tsp cumin seeds
- 1 large onion chopped fine
- 1 tsp ginger paste
- 2 tsps garlic paste
- 2 large tomatoes chopped fine
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1/4 tsp turmeric powder
- 1 tbsp garam masala
- 2 chicken stock cubes
- Salt to taste
- Put the rice and lentils into a bowl together, add water and wash. Do this till the water runs clear. Add more water now and soak for 20 minutes by keeping aside.
- Heat the cooking oil in a pressure cooker or deep pan (which has a well fitting lid), on a medium flame, till hot. Add the cumin seeds and cook till they stop spluttering.
- Add the chopped onions and fry till transparent.
- Add the ginger and garlic pastes and fry for a minute. Now add all the powdered spices and mix well. Cook for 3-4 minutes, stirring frequently.
- Add the tomatoes and cook till the oil begins to separate from the masala and the tomatoes are pulpy.
- Add the minced meat and lentils. Cook till the meat is browned well.
- Add the vegetables, rice, stock cubes and 4 cups of water. Taste and season with salt if necessary. Mix well. If using a pressure cooker, cover and cook till you hear the first whistle/ pressure release. Simmer and cook for two more whistles/ pressure releases. If you are using a deep pan with a lid, let the water come to a boil. Once it does, cook for another 2-3 minutes and then simmer the heat. Cover the pan with its lid and allow to cook till the rice and lentils are really soft. Check while cooking to see if more water is needed. Cooking in a pan will definitely require more water than if you are cooking in a pressure cooker so adjust as required.
- Once the rice and lentils are soft (and mashy), turn off the fire and allow the Khichdi to rest (without removing pressure cooker/ pan lid) for 10 minutes. Now remove lid and mix well. The Khichdi should be fairly wet and porridge-like in consistency.
- Serve piping hot with a Raita (yogurt side dish).