Niramish Khichuri with Ghee and Five Mixed Lentils
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Ingredients
- 250 g basmati rice
- 80 g red split lentils
- 80 g yellow split peas
- 80 g split green moong dal
- 3 tbsp ghee
- 2 bay leaves
- 1 tsp ground turmeric
- 200 g potatoes, peeled and diced
Nutrition (per serving)
- Calories
- 559 kcal
- Protein
- 20 g
- Carbohydrate
- 90.2 g
- of which sugars
- 2.2 g
- Fat
- 11.9 g
- of which saturates
- 6.8 g
- Fibre
- 7 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice, red split lentils, yellow split peas and split green moong dal together until the water runs mostly clear.
- 2
Melt the ghee in a large pan with the bay leaves and fry for 30 seconds, then stir in the ground turmeric.
- 3
Add the potatoes and fry for 2 minutes, then add the rice and lentils and stir to coat.
- 4
Add 1 litre water, bring to the boil, then cover and simmer for 25 minutes, stirring occasionally, until the rice, lentils and potatoes are completely soft and the mixture is a soft, porridge-like khichuri.
- 5
Serve hot, in the classic rich, ghee-laden Bengali style.
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