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Khichhari

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

100 min

Ready

120 min
Low Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 ounces yellow split peas
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1 tablespoon ghee (clarified butter)
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1 each onions
chopped
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½ teaspoon coriander seeds
whole
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½ teaspoon cumin seeds
whole
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½ inch ginger
sliced
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1 teaspoon turmeric
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¼ teaspoon cayenne pepper
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4 ounces brown rice
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1 each green chili peppers
chopped
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¾ pint water
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1 each lemon juice
of half a lemon
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2 each tomatoes
skinned, chopped
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1 x salt
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Ingredients

Amount Measure Ingredient Features
115.6 ml/g yellow split peas
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15 ml ghee (clarified butter)
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1 each onions
chopped
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2.5 ml coriander seeds
whole
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2.5 ml cumin seeds
whole
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0.5 inch ginger
sliced
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5 ml turmeric
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1.3 ml cayenne pepper
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115.6 ml/g brown rice
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1 each green chili peppers
chopped
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355 ml water
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1 each lemon juice
of half a lemon
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2 each tomatoes
skinned, chopped
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1 x salt
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Directions

Steep peas in boiling water for 1 hour.

Drain and rinse well.

In a large pot, heat oil and fry onions and spices for 4 minutes over a medium heat.

Add split peas, rice and green chili.

Mix well.

Pour on water and lemon juice.

Add tomatoes, stir once and cover.

Simmer very gently for 40 minutes or until rice is soft.

Season and serve.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

make sure you cook your split peas first - otherwise you will end up with overcooked mushy rice and uncooked peas - the recipe doesn't work.

 

 

Nutrition Facts

Serving Size 152g (5.4 oz)
Amount per Serving
Calories 21917% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 30mg 1%
Total Carbohydrate 13g 13%
Dietary Fiber 8g 34%
Sugars g
Protein 17g
Vitamin A 13% Vitamin C 27%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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