5284

Vivek Singh’s Bengali Khichdi

  • serves 3
  • Easy

Chef Vivek Singh says: "Khichdi was made every Saturday for lunch, and was even more of a fixture if it happened to be a rainy or even overcast day.” This recipe was designed with the Living Below The Line challenge in mind (see below for more details).

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Ingredients

  • split yellow mung beans 100g
  • water 500ml
  • ground turmeric a pinch
  • oil 2 1/2 tbsp
  • cumin seeds 1/2 tsp
  • garlic 3 cloves, peeled and finely chopped
  • onion 1/2 large,  chopped
  • frozen peas 2 tbsp
  • ginger 1⁄2 inch piece finely chopped
  • green chillies 2, finely chopped
  • boiled rice 75g
  • chopped tomatoes 2 tbsp of tinned
  • lemon 1/2, 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

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