Creamy Lentil Risotto Kichdi Recipes

Steps:

• Rinse the rice and lentils in several changes of water, and let soak for 1-4 hours. Drain.
• Add enough water to cover the lentils and rice by 1 inch, and bring to a boil (try to remove any foam that may rise to the top during this process).
• Reduce heat and add turmeric and salt.
• Cover and let simmer on LOW heat until rice and lentils are tender, about 30mins.
• Keep checking to see if water needs replenishing, you don't want it to dry out. Stir often so it doesn't stick at the bottom.
• Keep adding water till rice is overcooked (grains no longer separate) and you have a thick porridge-like consistency. (You have to play it by ear and add water to thin the consistency or increase heat for a thicker mixture).
• In a small saucepan, heat ghee and then add the cinnamon stick, bay leaves, cloves, cardamom and cumin seeds.
• When they are fragrant and splutter, add the onion and garlic and cook till onion is softened.
• Pour this mixture into the lentil-rice mixture and stir to combine well.
• Just before serving serving, drizzle with lemon juice if desired.
• (Note: This dish is best served hot immediately. It will thicken a lot as it cools, so if you plan to reheat it, add more water as you reheat it, till it's a soupy consistency again).

Steps:

• Soak the lentils and rice together in water in a medium bowl for 30 minutes; drain and rinse well.
• Heat 2 tablespoons of the butter in a medium pot over medium heat. Add the cumin seeds and stir until they just start to fizzle, about 1 minute. Add the onion and cook, stirring, until translucent, about 4 minutes. Add the turmeric, tomato, jalapeno and ginger. Cook, stirring, until the tomato softens, about 1 minute. Add the lentils, rice, 1/2 teaspoon salt and 3 cups water. Bring to a boil, lower to a simmer, cover and cook until the rice is tender and the lentils have broken down completely, about 15 minutes. Stir in the remaining tablespoon of butter and season with salt. Stir in the cilantro.

Steps:

• 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.