Name: Khitcherie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 1 cup (200g) yellow split peas; 2 tablespoon ghee; 1 medium brown onion (150g), chopped finely; 2 clove garlic, crushed; 2 long green chillies, sliced thinly; 3 centimetre piece fresh ginger (15g), grated; 1/2 teaspoon ground turmeric; 1 teaspoon cumin seeds; 1/2 teaspoon garam masala; 1 teaspoon ground coriander; 1 cinnamon stick; 4 fresh curry leaves; 1 1/2 cup (300g) basmati rice, rinsed, drained; 1 cup (150g) raisins; 1 litre (4 cups) hot water; 1 tablespoon lime juice; 1/2 cup (75g) roasted unsalted cashews

Ingredients

1 cup (200g) yellow split peas

2 tablespoon ghee

1 medium brown onion (150g), chopped finely

2 clove garlic, crushed

2 long green chillies, sliced thinly

3 centimetre piece fresh ginger (15g), grated

1/2 teaspoon ground turmeric

1 teaspoon cumin seeds

1/2 teaspoon garam masala

1 teaspoon ground coriander

1 cinnamon stick

4 fresh curry leaves

1 1/2 cup (300g) basmati rice, rinsed, drained

1 cup (150g) raisins

1 litre (4 cups) hot water

1 tablespoon lime juice

1/2 cup (75g) roasted unsalted cashews

Method

1.Place split peas in small bowl; cover with cold water, stand 1 hour, drain.

2.Heat ghee in large deep frying pan; cook onion, garlic, chilli, ginger, spices and curry leaves, stirring, until onion softens.

3.Add peas, rice, raisins and the hot water to pan; bring to a boil then reduce heat. Simmer, covered, about 15 minutes or until rice is tender.

4.Remove from heat, discard cinnamon stick, stir in juice; stand, covered, 5 minutes. Sprinkle khitcherie with nuts before serving.

Khitcherie, a classic Indian rice and lentil dish, was anglicised by the Raj to make that English breakfast staple, kedgeree. Commercial garam masala, found in some supermarkets, can be used instead of making our recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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