Charred Mushroom And Lentil Khichdi Recipe

About this recipe

A smoky and aromatic khichdi featuring charred mushrooms and protein-packed lentils, blended with fragrant spices for a satisfying lunch.

Ingredients

• 1 kg Basmati Rice
• 500 g Onion
• - Tomato Ketchup
• loose Ginger
• 250g Green Chilli
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• - Coriander Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse the basmati rice and red lentils thoroughly under cold water and set aside.
2. 2. Slice the mushrooms and char them in a hot pan with 1 tablespoon of oil until golden and slightly smoky, then set aside.
3. 3. Finely chop the onion, tomato, garlic, ginger, and green chilies.
4. 4. Heat the remaining oil in a large pot and add cumin seeds, allowing them to sizzle for 30 seconds.
5. 5. Add the chopped onion, garlic, ginger, and green chilies, sautéing until golden and aromatic.
6. 6. Stir in the tomato and cook until softened, then add turmeric, red chili powder, and garam masala.
7. 7. Mix in the rinsed rice and lentils, ensuring they are coated with the spice mixture.
8. 8. Pour in the water, season with salt, and bring to a boil, then reduce heat to a simmer.
9. 9. Cook for 20 minutes, stirring occasionally, until the rice and lentils are tender and the mixture reaches a creamy consistency.
10. 10. Gently fold in the charred mushrooms and cook for an additional 2 minutes.
11. 11. Garnish with freshly chopped coriander leaves and serve hot.