About this recipe
Fresh coriander and lemon juice added after cooking preserve their bright, aromatic character rather than dulling it in heat. This finishing touch transforms a basic rice-dal khichdi into something that tastes lively and conscious. Peas add sweetness and colour, while ginger contributes familiar warmth.
Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Rinse rice and yellow moong dal until the water runs mostly clear; soak 10 minutes if the grain is firm.
- 2Heat oil in a cooker or deep pot, crackle cumin, then cook ginger with turmeric and spice powder for 30 seconds.
- 3Add peas and coriander, rice, yellow moong dal, water and salt; stir well so nothing sticks to the base.
- 4Pressure cook until soft and creamy, then let the pressure drop naturally before opening.
- 5Stir in lemon juice and plenty of chopped coriander just before serving so the khichdi stays bright.
About this recipe
Already vegan; lemon and coriander keep this quick khichdi bright and light.
