Saw this on the NYT site and thought it would be perfect for camping! Notes - it was not.
NOTES:
I first made this camping, then a second time at home. Both times it underwhelmed - the lentils either didn't cook properly or cooked for too long. The broth was too turmericky and dry, and didn't seem to soak into the lentil well. Blending it with plain yogurt to make a sour cream made it more palatable but it still wasn't great. I won't make it again. Shame to be a bust on a cold camping day!
STARS:
1 out of 5. It just wasn't delicious.
RECIPE:
https://cooking.nytimes.com/recipes/1019202-lentil-rice-khichdi
INGREDIENTS
- ⅔ cup long-grain white rice, such as jasmine
- ⅓ cup yellow split moong beans
- 2 tablespoons ghee
- ½ teaspoon mustard seeds
- 1 small cinnamon stick
- 2 green cardamom pods
- 2 whole cloves
- 1 sprig curry leaves (optional)
- ¼ teaspoon red chile powder
- ¼ teaspoon turmeric powder
- ½ teaspoon kosher salt, plus more to taste
Nutritional Information
PREPARATION
- Combine the rice and moong and rinse several times, until the water that drains away runs almost totally clear. Add to a heavy-bottomed pot with 1 3/4 cups water and set over medium-high heat.
- In another small saucepan, heat the ghee and mustard seeds. When the seeds start to pop, lower the heat and add the remaining ingredients, swirling them in the pan. Let the spices sizzle for under a minute, then carefully pour into the rice pot, along with the ghee. (Watch out: The fat may splatter).
- When the water comes up to a rolling boil, give it a good stir, scraping at the bottom of the pot, then cover tightly and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes before opening the lid. Fluff gently with a spatula. Taste, season with salt to taste and serve.
