Prep time: 1 hour, Cook time: 20 mins, Yield: 4 servings
Ingredients
Kichri
- 1/2 cup toor daal
- 1 tbsp ghee
- 2 tbsp oil
- 1 small onion, sliced
- 4 green cardamom
- 4 cloves
- 1 piece cinnamon
- 1/2 tsp whole cumin
- 3 cups water
- 1 1/2 cups (roughly 300g) rice, washed
- 1/4 tsp turmeric
- 2 tsp salt
Kari
- 4 whole green chillies
- 1/2 bunch (about 50g) fresh coriander
- 500ml yoghurt
- 1 tsp garlic paste
- 2 tbsp gram flour
- 250 ml (1 cup) water
- (Optional) 1/2 cup toor dal, freshly boiled and lightly crushed
- 1 tbsp ghee
- 1 tsp Salt
- 1/4 tsp turmeric
- 1 tsp whole cumin
- 1 cup milk
- 5 sticks curry leaves
Instructions
Making the kari
- In a blender liquidise the green chillies and coriander with a small amount of water. Then add the yoghurt, garlic, gram flour, salt and turmeric, and blend further. Finally add the remaining water. This is your kari mixture.
- Place the whole cumin in a pot and roast on low heat until almost black. Add the ghee, curry leaves and close the lid for 1 minute.
- Quickly add half the kari mixture in a pot and close the lid for half a minute.
- Add the remaining kari mixture, place on high heat and stir continuously until the kari boils.
- If a bit thick, add water. If a bit sour, add milk.
Making the kichri
- Soak the dal in hot water for 30 minutes or more.
- Braise the onions in ghee and oil with cardamom, cloves, cinnamon and cumin until very light brown, and then add the water.
- Once the water starts boiling, add the washed dal, salt and turmeric.
- Boil for 10 minutes and add the washed rice. Slightly cover the pot and cook for another 10 minutes.
- Close pot fully, reduce heat to low and allow rice to steam for 20 minutes.