Recipe: Coconut Khichdi with Kaffir Lime and Toasted Peanuts

A healthy gluten-free and keto-friendly dish often cooked in Indian homes.n Cook time: 12 minutes.



Serves: 4 people.



Ingredients:

Basmati rice; 1 cup

Split Black lentils from Gram or Urad Dal, washed; 1 tazanGhee; 2 tablespoons

Bay leaf; 1

Cumin seeds; 1 tsp

Chopped ginger; 1 tsp

Green chili, chopped; 1 tsp

Water or vegetable broth; 4 cups

Salt; try

Coconut milk; 1 can

Fresh coriander, chopped; 1 tsp

Kaffir lime leaves, chopped; decorate

Roasted, ground peanuts; decorate

Method:

In a pressure cooker, heat the ghee. Add the bay leaf and temper with cumin seeds. Add chopped ginger and green chili to sauté.

Tilt the split black gram lentil and basmati rice. Mix well.

Add 4 cups of water, season with salt and mix well. Cook over high heat for the first whistle, then reduce the flame and cook for another 2 whistles.

Chill for 10 to 15 minutes and add the coconut milk. Mix well and adjust the seasoning. Heat for 10 minutes. Remove the heat, add fresh coriander and butter.

To serve, garnish with freshly chopped kaffir lime leaves and crushed peanuts.



Foodhall recipe

comments