Khichuri is an Indian dish commonly made with rice and lentils (which we call dal). Commonly we Bengalis make it during puja (a religious celebration) as we aren't supposed to eat meat during these times. There are all kinds of variations to this dish so I decided I'd give it a try and put a Lulu twist on it. I'd love for those who try to re-create it to tell me how it comes out and what other variations you've tried or may try.
1 onion thinly sliced
3 garlic cloves minced
1 tsp minced ginger
1 cup channa dal (or use what yellow lentils you can find)
1 cup rice
1 14 oz can vegetable broth
1 can roasted tomatoes (diced tomatoes)
2 cups fresh spinach
1 cup shredded carrot
Boil the dal in about 4-41/2 cups of water. Once its boiled, reduce the heat and cover letting it simmer for 10-15 minutes. In a frying pan, cook the onions in oil. Once they soften, add the garlic ginger, carrots, and rice and cook for about 3-4 minutes (when you can smell the flavours developing and the rice is getting coated in oil). Next you want to add the canned broth and tomatoes and about 1/2 cup of the warm lentil liquid (if you use brown rice like I do, you'll want a little more liquid). Add the lentils and give everything a good stir then let it come to a boil. Once the dish is boiling, reduce the heat and cover until all the liquid has been absorbed. My khichuri took about 90 minutes to make.
Season it with as much salt and pepper and you like and enjoy it.