Khichhari
Yield
4 servingsPrep
20 minCook
100 minReady
120 minLow Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
yellow split peas
|
|
| 1 | tablespoon |
ghee (clarified butter)
|
|
| 1 | each |
onions
chopped |
|
| ½ | teaspoon |
coriander seeds
whole |
|
| ½ | teaspoon |
cumin seeds
whole |
|
| ½ | inch |
ginger
sliced |
*
|
| 1 | teaspoon |
turmeric
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 4 | ounces |
brown rice
|
|
| 1 | each |
green chili peppers
chopped |
*
|
| ¾ | pint |
water
|
*
|
| 1 | each |
lemon juice
of half a lemon |
|
| 2 | each |
tomatoes
skinned, chopped |
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
yellow split peas
|
|
| 15 | ml |
ghee (clarified butter)
|
|
| 1 | each |
onions
chopped |
|
| 2.5 | ml |
coriander seeds
whole |
|
| 2.5 | ml |
cumin seeds
whole |
|
| 0.5 | inch |
ginger
sliced |
*
|
| 5 | ml |
turmeric
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 115.6 | ml/g |
brown rice
|
|
| 1 | each |
green chili peppers
chopped |
*
|
| 355 | ml |
water
|
*
|
| 1 | each |
lemon juice
of half a lemon |
|
| 2 | each |
tomatoes
skinned, chopped |
|
| 1 | x |
salt
|
*
|
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.
