Kichadi

Kichadi

By
From
Encyclopedia of Food and Cookery
Makes
6 cups

This is very much like pilaf – a combination of rice and split peas.

Ingredients

Quantity Ingredient
2 cloves
small piece cinnamon stick
3 pods cardamom, seeds only
1 teaspoon turmeric
2 teaspoons ground fenugreek seeds
4 tablespoons oil
2 onions, chopped
1 green pepper, cored, seeded and diced
400g brown rice
1.5 litres water
1 teaspoon salt
220g yellow split peas

Method

  1. Sauté all the spices in 2 tablespoons oil in a large, heavy saucepan. Add onions and green pepper and cook, stirring, until onions are soft.
  2. Stir in rice and continue to cook for about 5 minutes or until rice begins to turn pale. Add water and salt and bring to the boil. Cover and cook over low heat for 20 minutes.
  3. Sauté yellow split peas in remaining oil. Add split peas to rice and continue cooking for 30 minutes.

Variation

  • Add chopped cooked vegetables or a diced raw tomato at end of cooking time.
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