Bengali Khichdi
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Ingredients
- 100g split yellow mung beans
- 500ml water
- a pinch ground turmeric
- 2 1/2 tbsp oil
- 1/2 tsp cumin seeds
- 3 cloves garlic, peeled and finely chopped
- 1/2 large onion, chopped
- 2 tbsp frozen peas
- 1⁄2 inch piece finely chopped ginger
- 2 green chillies, finely chopped
- 75g boiled rice
- 2 tbsp of tinned chopped tomatoes
- 1/2 lemon, juiced
Method
- STEP 1
Wash the split mung beans, put them in a pan with the water and turmeric and bring to the boil
- STEP 2
Simmer for 25 minutes until the lentils fall apart and all the water has evaporated
- STEP 3
Remove from the heat and set aside.
- STEP 4
Heat the oil in a pan and add the cumin seeds.
- STEP 5
When they crackle, add the garlic, onions and fry until it begins to colour.
- STEP 6
Add the frozen peas, ginger, green chillies and cook for 2 minute.
- STEP 7
Stir in the mung beans and 1 tsp salt, and then gently fold the rice.
- STEP 8
Mix in the tomato and stir over a low heat for 3-4 minutes.
- STEP 9
Finish with lemon juice.
Total cost of ingredients: 64p a portion
Live Below the Line is challenging the public to live on £1 a day for just 5 days for all food and drink, from 27th April – 1st May. This recipe was created for Action Against Hunger by chef Vivek Singh, to raise awareness and vital funds for those who live in extreme poverty around the world. For more information and to sign up visit https://www.livebelowtheline.com/uk/partner/aahuk
