Indian khichris — also known as kidgerees or kitcherees — are simple rice and split bean pots flavored with herbs, spices or vegetables. They're a favorite of mine for very quick, easy and nourishing lunches or suppers. Not surprisingly, the full texture of cooked chana dal makes it a popular variety of split bean to use in khichris alongside the delicate texture of rice, and while I've already posted one chana dal and dill khichri, that particular combination of split beans and herbs is worth another recipe.
While the first was a dry, fragrant medley of rice, split beans and herbs — or a "sookha khichri" — this second version is a moist and savory stew, known as a "geeli khichri". Adapted from Yamuna Devi this khichri takes a little longer to cook but is almost just as simple to prepare, and makes a hearty and delicious supper served with bread and a green salad. Chana dal is easily available at Indian and Asian grocers, but substitute yellow split peas for an equally delicious meal.
|Simple Chana Dal, Dill and Tomato Khichri|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on December 26, 2007
One-pot rice and split pea "kitcheree" cooked with dill and tomatoes for a simple, nourishing and delicious meal
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