Paatla Khichuri

Ingredients:

• 1 cup jasmine rice

• ½ cup red lentils (masoor dal)

• 2 to 3 teaspoons of Better than Bouillon vegetable base

• ½ teaspoon turmeric powder

• 1 teaspoon garlic paste

• 1 teaspoon ginger paste

• 2 tablespoons ghee (separated)

• 2 teaspoons Mango Achar Chili Oil

Directions:

1. Wash the rice and lentils thoroughly by rubbing the grains together in a bowl or rice washing bowl. Approximately wash the grains three times or until the water runs clear-ish. (Getting the water to run completely clear is a challenge– just make sure it’s significantly less cloudy.)

2. Set the grains aside to drain, heat a heavy-bottomed pot or Dutch oven, and add one tablespoon of ghee.

3. Once the ghee is heated, add in the grains and lightly fry them– about 2 to 3 minutes before adding in the turmeric, 2 teaspoons of Better than Bouillon base, ginger, and garlic paste.

4. Fry everything for another 2 to 3 minutes until everything is thoroughly combined. Scrape the bottom of the pot to ensure nothing is sticking.

5. Add six cups of water and set the heat to medium. Cover and cook for 15 minutes.

6. Check after 15 minutes and add another 1 to 2 cups of water, depending on how loose you want your rice porridge, and cook for another 10 to 15 minutes on low heat. 

7. Once the rice porridge is cooked, taste to check for seasoning, and add another teaspoon of bouillon if needed. 

8. Add another tablespoon of ghee and (optional) Mango Achar Chili Oil before serving– serve with your choice of protein/curry, or eat it by itself. 

   *Give the Khichuri a good stir before serving so all the starches can thicken and give it a lush result. 

   **This recipe serves 2 to 3 people. Double the recipe to make freezer khichuri or for 4 to 5 servings.