150 Min
DF
GF
V
Tomato Red Bean Khichri
Khichri is a simple peasant stew made with rice and lentils and usually topped with ghee. There are umpteen variations of it. It can be fed to babies first eating solid food, to normal folks with stomach upsets (great for a hangover) or to older people with delicate digestions. However, there are many ways to amp up khichri and create a whole meal out of one. This recipe highlights the fresh cherry tomatoes of summer.
Khichri is a simple peasant stew made with rice and lentils and usually topped with ghee. There are umpteen variations of it. It can be fed to babies first eating solid food, to normal folks with stomach upsets (great for a hangover) or to older people with delicate digestions. However, there are many ways to amp up khichri and create a whole meal out of one. This recipe highlights the fresh cherry tomatoes of summer.
Cook Time
90 Minutes
Serves
6
Directions
Step 1
Rinse the basmati rice and red beans in cold water twice then soak for 30 minutes to an hour. Drain most of the water.
Step 2
Combine the rice bean mixture with 4 cups water, salt, turmeric, and grated ginger in a stockpot and bring the mixture to a boil.
Step 3
Within a few minutes, a scum will rise to the top — this is the debris from the rice and beans that needs to be discarded. Using a slotted spoon, remove the scum. Lower the heat to its lowest setting, cover the stockpot and let the khichri cook for 45 minutes to an hour, checking and gently stirring every 10 minutes or so. During this process, be careful because the water may overflow and make a mess.
Step 4
Once the beans and rice are cooked through, add the 2 cups of water gradually until the khichri has a creamy consistency. Heat the ghee and pop the asafetida and the cumin seeds. Pop and sizzle for 3 to 4 seconds, then add the tomatoes. Cook them on high heat for 2 to 3 minutes, then gently stir into the khichri. The tomatoes should be soft but keep their shape.
Step 5
Stir in the black pepper, chopped mint, and serve. Serve with a dollop of ghee on top.
Notes & Variations
- Any variety of brown rice will work with khichri, using white rice is not recommended since it will disintegrate very quickly.
- Any fragrant herb can be used to infuse the khichri in place of mint: basil, cilantro rosemary, thyme.
- To amp up this khichri, add two finely sliced serrano chiles at the end.
- Instead of ghee, drizzle olive or coconut oil on top.
- Replace the red beans with white navy beans, black beans, garbanzo beans, or black eyed peas.
Ingredients
1 cup brown basmati rice
1/4 cup red beans or Rajma
1 teaspoon sea salt
1 teaspoon ground turmeric
1 tablespoon grated fresh ginger
2 cups water
4 tablespoons ghee, plus more for topping
Pinch of asafetida
1 teaspoon cumin seeds
4 cups cherry tomatoes
1 teaspoon freshly ground black pepper
1 cup finely chopped mint leaves
Step 1
Rinse the basmati rice and red beans in cold water twice then soak for 30 minutes to an hour. Drain most of the water.
Step 2
Combine the rice bean mixture with 4 cups water, salt, turmeric, and grated ginger in a stockpot and bring the mixture to a boil.
Step 3
Within a few minutes, a scum will rise to the top — this is the debris from the rice and beans that needs to be discarded. Using a slotted spoon, remove the scum. Lower the heat to its lowest setting, cover the stockpot and let the khichri cook for 45 minutes to an hour, checking and gently stirring every 10 minutes or so. During this process, be careful because the water may overflow and make a mess.
Step 4
Once the beans and rice are cooked through, add the 2 cups of water gradually until the khichri has a creamy consistency. Heat the ghee and pop the asafetida and the cumin seeds. Pop and sizzle for 3 to 4 seconds, then add the tomatoes. Cook them on high heat for 2 to 3 minutes, then gently stir into the khichri. The tomatoes should be soft but keep their shape.
Step 5
Stir in the black pepper, chopped mint, and serve. Serve with a dollop of ghee on top.
1 cup brown basmati rice
1/4 cup red beans or Rajma
1 teaspoon sea salt
1 teaspoon ground turmeric
1 tablespoon grated fresh ginger
2 cups water
4 tablespoons ghee, plus more for topping
Pinch of asafetida
1 teaspoon cumin seeds
4 cups cherry tomatoes
1 teaspoon freshly ground black pepper
1 cup finely chopped mint leaves
Notes & Variations
- Any variety of brown rice will work with khichri, using white rice is not recommended since it will disintegrate very quickly.
- Any fragrant herb can be used to infuse the khichri in place of mint: basil, cilantro rosemary, thyme.
- To amp up this khichri, add two finely sliced serrano chiles at the end.
- Instead of ghee, drizzle olive or coconut oil on top.
- Replace the red beans with white navy beans, black beans, garbanzo beans, or black eyed peas.
Tags:
150 Min
DF
GF
V
Stock Your Pantry
Aromatic Masala Dabba
$250
A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.
Ghee
$10
Ghee is a class of clarified butter that originated in ancient India.
Essential Masala Dabba
$235
A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.
Tags:
150 Min
DF
GF
V
Stock Your Pantry
Aromatic Masala Dabba
$250
Ghee
$10
Essential Masala Dabba
$235
If you loved the cherry tomatoes in this khichri...
Try these salads out! Cherry tomatoes are nutritious & delicious. These salads are guaranteed crowd pleasers.
CH-CH-CH-CH-CHERRY BOMB.
