Spicy Rice and Lentil DishKedgeree is a filling and delicious rice and lentils dish that is perfect to serve for breakfast or brunch.

Couple of months ago I researched for a theme called ‘adapted cuisine in different country’ and I had quite a few interesting dishes bookmarked to try some time. One of those dishes is this Kedgeree – British adaptation of Indian Khichdi. It is a simple rice and lentils dish that is typically served for breakfast but it is actually great to serve any time of the day.Spicy Rice and Lentil DishKhichdi is made differently in different parts of India. South Indian version known as Pongal, is spiced with fresh grated ginger and whole peppercorns while North Indian versions use garam masala and mixed vegetables. Each household had its own version of Khichdi, Khichri and I’m sure no two recipes resemble each other.Spicy Rice and Lentil DishSo the British took the essence of khichdi back to UK and came up with their own version. This recipe is from ‘The greatest ever Vegetarian’ cookbook. I’ve had this book for a very very long time and I remember seeing this recipe years ago. I didn’t realize that this was an adapted recipe until very recently.Spicy Rice and Lentil DishI grew up eating rice for breakfast, but nowadays it is something that is frowned upon. But this dish with rice and lentils is a great way to start the day. Lentils are especially good for the heart, because of their ability to lower cholesterol levels in the body. Rice is a high-carbohydrate food that provides sustained amounts of energy.Spicy Rice and Lentil DishI added steamed spring vegetables, asparagus, snow peas and green peas to make the dish colorful and filling. Add whatever veggie you have on hand or skip them altogether. I served the kedgeree with quartered eggs on top to boost the protein in the dish.

 

 

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Kedgeree
Kedgeree
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Print Recipe
Kedgeree is a filling and delicious rice and lentils dish that is perfect to serve for breakfast or brunch. Top it with quartered boiled eggs for a protein packed dish.
Servings Prep Time
4 Servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 Servings 10 minutes
Cook Time
30 minutes
Kedgeree
Kedgeree
Yum
Print Recipe
Kedgeree is a filling and delicious rice and lentils dish that is perfect to serve for breakfast or brunch. Top it with quartered boiled eggs for a protein packed dish.
Servings Prep Time
4 Servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 Servings 10 minutes
Cook Time
30 minutes
Ingredients
  • ¼ cup Red Lentils, rinsed
  • 1 Bay leaf
  • 1 cup basmati rice
  • 4 Cloves
  • 3 tbsp Ghee butter
  • 1 Small Onion, finely chopped
  • 2 cups Spring Vegetables (asparagus, snow peas, green peas etc), optional
  • 1 tsp curry powder
  • ½~1 tsp Red Chili powder (Adjust as per taste, add more if you like it spicy)
  • 2 tbsp Cilantro or Parsely, chopped
  • To taste Salt and Pepper
  • 4 Hard boiled Eggs, quartered (optional)
Servings: Servings
Instructions
  1. Place the lentils along with the bay leaf in a saucepan; cover with water and bring to a boil. Skim off any foam, reduce the heat and cook covered for 15~20 minutes or until tender. Drain any water that's left in the pan and discard the bay leaf.
  2. Meanwhile, cook rice -- place rice in a saucepan along with 2 cups of boiling water, cloves and salt. Cook, covered for 15~18 minutes, until all of the water is absorbed and the rice is tender. Discard the cloves.
  3. Melt ghee/ butter in a large saute pan, add the onions and cook till soft. Next add the spring veggies, if using, and cook till crisp tender.
  4. Add curry powder, red chili powder and cook for 1 minute. Stir in the lentils and rice and gently mix to combine all the ingredients.
  5. Stir in cilantro or parsley and serve hot with the hard boiled eggs, if using.
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15 thoughts on “Spring Vegetable Kedgeree Recipe”

  1. The Khichadi cooked with different hands , in different cities is different . The reason being water . The water changes the flavour of the dish . But all said and done .. this khichadi looks wonderful , the simple steamed veggies highlight the Khichadi . Eggs are giving it a beautiful colour contrast ! All in all Fantastic !

  2. Wow never knew that a British version of Khichdi was there too. British or Indian, I love khichdi and can have it in breakfast, lunch or dinner. Looks so comforting.

  3. Really interesting to know how our khichdi got adapted by British and come up with “Kedgeree” . This Vegetable Kedgeree looks so delicious and make a one complete meal,Pavani. Bookmarked to give it a try.

  4. It is surprising how some recipes have been adapted to the local cuisine and give it a different stamp. Good find, Pavani. Love those Asparagus spears in the rice.

  5. Nice to know about the Bristish version of our dish!I too grew up eating rice for breakfast. Curd rice was my go to meal before going to school and even through college!

  6. wow thats is a wonderful dish to adapt, and it is so similar to our khichidi 🙂 Thats fantastic find pavani , khichi is looking so comforting and irresistible, I think cooking the lentils and rice separately is what makes it different .. That is interesting to know these rice are had for breakfast . As a person who is lover of rice I would never mind to have it anytime a day just discarding the eggs 🙂

  7. Every time I see a dish like this it reminds me how the whole world is united by food. It is amazing to see similar recipes in different cuisines. Love this Kedgeree recipe and definitely a great pick for breakfast.

  8. Didn’t know about this British version of kichdi. Looks so colourful and a perfect breakfast to start the day. Even I was used to having rice for breakfast, but nowadays it has become a weird habit..

  9. Pavani when I did the Anglo Indian recipes theme for another blogging group, that’s when I got to know that kedgeree is an adapted dish of the humble khichdi. I really don’t mind having rice for breakfast, my mum would sometimes stir fry leftover rice with onions and garlic and serve it to us. Love your spring vegetable kedgeree, looks yummy.

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