Hot and Spicy Rice with Lentils - Khicari
A Lip-Smackingly Great Vegetarian Recipe With a Spicy Kick
Aug 5, 2009
Sometimes known as Khicari in India, this fusion of rice and lentils may sound uninspiring, but is in fact a real eastern treasure full of flavour and attitude. The ingredients are basics found in most kitchens, so this is a great fallback when there’s a need to come up with a delicious dish at short notice. It’s also incredibly cheap and easy to make. The most difficult part of the recipe is timing the egg so that it’s ready at the same time as the Khicari.
Ingredients for Hot and Spicy Rice with Lentils
- 1 medium onion, finely chopped
- 1 large garlic clove, finely chopped
- 1 cup basmati rice
- 1 cup uncooked red lentils (cooked lentils can be used, but see recipe below)
- 1 tbsp of curry paste (mild, medium or hot, depending on personal taste)
- 500 ml vegetable stock
- 3 tbsp chopped fresh parsley
- 1 cup frozen peas
- half a cup of sliced button mushrooms (optional)
- 2 large eggs
- Salt
- Pepper
For two people
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Preparation of Hot and Spicy Rice with Lentils
- Heat oil in a frying pan and cook the onion for 3 to 4 minutes until soft and translucent.
- Add the chopped garlic and curry paste and stir for 30 seconds until the onion is coated.
- Add rice and red lentils (if using cooked lentils, don’t add them at this point) and stir to coat.
- Add enough stock to just cover the mixture. Cover the pan and simmer for 15 minutes, stir occasionally adding more stock as it’s absorbed by the rice and lentils.
- After 15 minutes add the peas and mushrooms (if using) and simmer for another 5 minutes (continue to stir occasionally, checking if the mixture requires more stock). NOTE: - If using cooked lentils, add them at the same time as the peas.
- Bring a separate pan of water to the boil in readiness for the eggs. Once the rice and lentils have been simmering for about 12 minutes boil the eggs for five minutes. Remove eggs, rinse in cold water and carefully peel their shells.
- Taste the Khicari, adding salt and pepper if required, and stir in the chopped parsley.
- Dish onto plates and top with the boiled egg.
Getting the boiled egg just right is important in this recipe. The white should be firm and the yolk runny. When the egg is cut open the yolk should blend with the rice and lentils, enhancing the flavours.
Cooks Tip
If anything cooked lentils work better with this recipe. Uncooked lentils can become slightly mushy the longer they are cooked, whereas cooked lentils added late in the recipe retain their shape and consistency better, resulting in a more attractive looking dish.
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