Kedgeree 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.Khichdi 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.So 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.I 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.I 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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- 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)
- 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.
- 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.
- 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.
- 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.
- Stir in cilantro or parsley and serve hot with the hard boiled eggs, if using.