I've made such good use over the years of recipes from Madhur Jaffrey's World Vegetarian Cookbook that I was delighted to finally obtain a copy of her older book, World-of-the-East Vegetarian Cooking. Both are filled with astonishingly fast and simple recipes for delicious and exotic dishes of all varieties.
My first opportunity to try something from the book came on a very busy day with little time for cooking, so I settled on a "khichri". Also known sometimes by its anglicized spellings kidgeree or kitcheree, khichris are traditional Indian pots of rice and split beans cooked together with spices, herbs or vegetables for quick, simple and nourishing lunches or suppers. And this "khili hui khichri" with chana dal and fresh dill is about as quick and simple as they get, and also delightfully light, warm and sweet.
Chana dal, the split bean of a very small variety of chickpeas, has a delicately warm taste that is enhanced with the addition of other light flavors. I've adopted this recipe to increase the presence of the dal and reduce the rice. Chana dal is easily available at any Indian grocer, but if you can't find any, yellow split peas can be substituted.
|Simple Chana Dal and Dill Khichri|
|Recipe by Lisa Turner|
Adapted from Madhur Jaffrey's World-of-the-East Vegetarian Cooking
Published on November 13, 2007
Very simple, nourishing and delicious one-pot rice and pea "kitcheree" cooked with fresh dill — a wonderful lunch or light dinner
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