A little spicier than the Khichdi kit, this meal kit makes a rice and lentil dish finished with a tomato tadka (spiced oil.)
Ingredients: Basmati Rice, Lentils, Spices
Recipe for 4 Servings:
2 tsp Ginger, minced
1 Tbls Garlic, minced
1/3 Cup Onion, chopped
Optional 1 -2 Green Cayenne Chiles for extra heat
1/2 cup crushed or diced tomatoes
Salt to Taste
Directions: Soak lentils in water for an hour, then drain.
Rinse rice and let drain.
Combine rice, lentils, 4-5 cups of water, Spice Pack 1 and salt to taste. Cook, covered, over medium heat either on stove top for ~ 30 minutes (If you are are using a pressure cooker or Instapot set on high pressure, it should be around 10-15 minutes).
Lentils should be tender.
In a separate pan, warm oil over medium heat. Add Spice Pack 2. Once the spices start sizzling, add the onions. Saute until translucent and soft. Add the garlic, ginger, chiles, and Spice Pack 3 and give a good stir.
When you can smell the garlic, add the tomatoes. Bring to a boil. Add Spice Pack 4 and salt to taste.
Add the tomato mixture to the cooked rice and dals in a pot. Stir well. You can add water if the mixture is to thick. It should be somewhat like a thick stew. In a separate pan, warm 2 Tbls of oil (or you can substitute half ghee and half oil) and Spice Pack 5. When ready to serve, spoon the khichdi into a bowl. Top with a spoonful of the spiced oil.