Brown Basmati and Chana Dal Khichri

by

Tilda Brown Basmati and Chana Dal KhichriInspired by the regal Bengali Cholar Dal, this wholesome khichri is made with the added goodness of brown basmati. The nutty warmth of the rice and lentils are perfectly matched with the delicate sweetness of the coconut, ghee and caramelised sugar in this dish.

Preparation time: 10 minutes (plus 30 minutes soaking time for dry rice

and lentils)

Cook time: 35 minutes for dry rice (or approx. 30 minutes for steamed

rice)

Serves: 4-6

What You’ll Need:

  • 250 gm Tilda® Brown Basmati Rice or 3 packs of Tilda® Steamed Brown
  • Basmati Rice
  • 80 gm chana lentils (also known as
  • yellow Bengal gram)
  • 1 large bay leaf
  • 4 green cardamom pods
  • 1 inch cinnamon stick
  • Half tsp sugar
  • 1 tsp grated/finely chopped ginger
  • 1 tsp turmeric
  • Half tsp garam masala
  • 1 tsp salt
  • 2 tbsp ghee
  • Handful of coconut chips to garnish

What To Do:

  • If using dry rice, wash both the rice and the lentils thoroughly in a sieve until the water runs clear
  • Place both in a bowl, cover with fresh cold water and leave to soak for at least half an hour
  • Put a large pot on medium heat, add the ghee and when hot, add in the bay leaf, cardamom pods, cinnamon and sugar. As the sugar caramelises, stir in the ginger
  • Drain the rice and lentils and mix in with the ingredients in the large pot. Stir well, adding the turmeric, salt and four cups of cold water. Stir again to mix properly
  • Bring the pot to the boil and then lower to a medium-low heat, letting the rice and lentils bubble away until cooked. This will take a good 30- If using dry rice, wash both the rice and the lentils thoroughly in a sieve until the water runs clear
  • Place both in a bowl, cover with fresh cold water and leave to soak for at least half an hour
  • Put a large pot on medium heat, add the ghee and when hot, add in the bay leaf, cardamom pods, cinnamon and sugar. As the sugar caramelises, stir in the ginger
  • Drain the rice and lentils and mix in with the ingredients in the large pot. Stir well, adding the turmeric, salt and four cups of cold water. Stir again to mix properly
  • Bring the pot to the boil and then lower to a medium-low heat, letting the rice and lentils bubble away until cooked. This will take a good 30-

For more recipe inspiration from Mallika Basu and Tilda Basmati, visit tilda.com.

Please comment