Recipe: Khuri and khitchri

Recipe for khuri and khitchri from The Ramadan Cookbook By Anisa Karolia

Serves 3-4

Khitchri

• 1tbs oil
• 1tbs ghee, plus extra for finishing
• 1tsp cumin seeds
• 1 onion, finely sliced
• 1 cinnamon stick
• 3-4 black peppercorns
• 3-4 cloves
• 3-4 cardamom pods
• 2-3 star anise
• 1 bay leaf
• 600ml water
• ½tsp ground turmeric
• 1tsp salt
• 125g toor dhal (split pigeon peas)
• 250g basmati rice

Khuri

• 1tbs ghee
• 1tbs oil
• 1 small onion, diced
• 1 small fresh tomato, diced
• 1tsp cumin seeds
• 1tsp ground coriander
• ¼tsp ground turmeric
• 1tsp ginger paste
• 1tsp garlic paste
• 2tsp green chilli paste
• 500g plain yogurt
• 125ml single cream
• 125ml full-fat milk
• 50ml water
• 1tbs chickpea flour

Garnish

• 1tsp cumin seeds
• 1tbs ghee
• 6-7 curry leaves
• 10g fresh coriander, finely chopped

For the khitchri, heat a large saucepan on a low-medium heat and add the oil, ghee, cumin seeds, sliced onion, cinnamon stick, peppercorns, cloves, cardamom pods, star anise and bay leaf. Fry gently for 10 minutes until lightly golden. Add the water, turmeric and salt and bring to the boil.

Wash the toor dhal and rice in a sieve under cold running water until the water runs clear. Once the water in the saucepan starts to bubble, add the toor dhal and rice, stir and partially cover the pan with a lid (not completely or the water may boil over). Cook on a medium heat for 15 minutes until the water has been absorbed, then give it a stir once without disturbing the rice too much. Cover fully with the lid and cook for another 15 minutes on a low heat – with the build up of steam, the rice will fully cook and fluff up. Finish with a little ghee on top for that extra buttery flavour.

For the khuri, heat a saucepan over a medium heat and add the ghee, oil, onion, tomato, cumin, ground coriander, turmeric, ginger paste, garlic paste and chilli paste, season with salt and cook for about 3-4 minutes until the tomato and onion have softened.

Whisk the yogurt together with the cream, milk, water and chickpea flour. Pour into the masala mixture and whisk together on a low heat for about 1 minute until hot, making sure not to curdle the khuri. If you want a thinner consistency, add a little more water.

For the garnish, heat a small frying pan on a medium heat and dry-fry the cumin seeds for 1 minute until they turn dark brown in colour. Add the ghee and it will start to sizzle. Throw in the curry leaves and fresh coriander and stir together for about 30 seconds on a low heat. Pour the mixture on top of the khuri.

Plate up a portion of khitchri, then pour over as much khuri as you like.

Recipe from The Ramadan Cookbook by Anisa Karolia (Ebury Press, £22)