Yemeni-inspired Spiced Rice and Lentil Khichdi

Ingredients

In this Yemeni-inspired adaptation of Khichdi, we incorporate Yemeni spices such as cumin, coriander, turmeric, and cardamom to infuse the dish with a unique flavor profile. Additionally, saffron is added to lend a subtle floral note and a vibrant yellow color to the khichdi, reminiscent of Yemeni cuisine. We alse have the original recipe for Khichdi, so you can check it out.

• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1/2 cup (100g) split yellow lentils (moong dal) 1/2 cup (100g) split yellow lentils (moong dal)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• A pinch of saffron threads A pinch of saffron threads
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 52g, 2g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice and lentils under cold water until the water runs clear. Soak them in water for 30 minutes, then drain.
2. 2.
   In a small bowl, soak the saffron threads in 2 tablespoons of warm water.
3. 3.
   Heat ghee in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
4. 4.
   Add the sliced onions and cook until golden brown and caramelized.
5. 5.
   Stir in the minced garlic and grated ginger, and cook for another minute.
6. 6.
   Add the soaked rice and lentils to the pot, along with the ground coriander, turmeric, cardamom, and soaked saffron threads with the water.
7. 7.
   Season with salt and pour in 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the rice and lentils are cooked and tender.
8. 8.
   Once cooked, fluff the khichdi with a fork and garnish with fresh cilantro.
9. 9.
   Serve hot and enjoy the Yemeni-inspired Spiced Rice and Lentil Khichdi.

Treat your ingredients with care...

• Saffron — Soak the saffron threads in warm water for at least 10 minutes before using to release its flavor and color.
• Lentils — Make sure to rinse and soak the lentils before cooking to ensure even cooking and a smoother texture.

Tips & Tricks

• For added flavor, you can toast the cumin seeds before adding them to the dish.
• Customize the spice level by adjusting the amount of ground chili powder or adding fresh green chilies.
• Serve the khichdi with a dollop of yogurt or a squeeze of lemon juice for a tangy twist.
• Feel free to add vegetables like carrots, peas, or bell peppers to make it a more wholesome meal.
• Leftover khichdi can be transformed into delicious fritters by shaping them into patties, coating with breadcrumbs, and shallow frying until crispy.

Serving advice

Serve the Yemeni-inspired Spiced Rice and Lentil Khichdi hot as a main course. It can be enjoyed on its own or accompanied by a side of yogurt, pickles, or a fresh salad.

Presentation advice

Garnish the khichdi with a sprinkle of fried onions and fresh cilantro to add visual appeal. Serve it in a deep bowl or plate to showcase the vibrant yellow color of the saffron-infused rice.