See Also: Creamy lentil and rice dish (khicheri)(recipes)
Lentil Rice Curry(recipes)
Wild Rice and Lentil Pilaf(recipes)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
hot dish(dictionary)
Dish(health)
dish(2)(dictionary)
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lentil(dictionary)

probability curve (medicine) and Creamy lentil and rice dish (khicheri) (recipes)


probability curve (medicine)


probability curve


A graph of the gaussian (normal) distribution representing relative probabilities.


Creamy lentil and rice dish (khicheri) (recipes)






Serves 1



Preparation time

30 mins to 1 hour



Cooking time

10 to 30 mins

















Ingredients



35g/1¼oz white or brown basmati rice, washed in several changes of water35g/1¼oz mung beans, split and husks removed (or husks left on if using brown rice) 1 rounded tsp ghee½ tsp cumin seeds½ small onion, chopped1 green chilli, whole (optional)½ tsp chopped fresh ginger½ garlic clovesalt, to taste¼ tsp ground turmeric400ml/14fl oz water (or 500ml/17fl oz if using brown rice)¼ tsp garam masala ½ tsp freshly ground black pepper



Method



1. Soak the rice and lentils in a large pan of water for 30 minutes.2. In a large non-stick saucepan melt the ghee. Add the cumin and fry for 20 seconds, until the seeds have coloured and their aroma has been released. Stir in the onion and cook until softened.3. When the onion has cooked, add the chilli, ginger, garlic and salt and cook for a minute before adding the drained rice, lentils, turmeric and water. Bring to the boil briefly before lowering the heat and simmering gently until the rice and lentils are tender. This should take approximately 20 minutes. (If using brown rice, follow the same method, Cooking the rice and lentils for 40 minutes with a little additional water.)4. Once tender, stir in the garam masala and freshly ground black pepper and serve.