Kichri with Masha

To prepare this delicious Indian dish, you will need a saucepan with a thick bottom or a large and deep frying pan. You can successfully use a cauldron or a duck house.

Before cooking, we prepare the ingredients that require it, namely:

- peel the onion and garlic, after which we cut the onion into small cubes, and finely chop the garlic;

- wash and peel the carrots well, then cut them into small cubes;

- wash and peel a piece of ginger, then grate it on a grater or finely chop it;

- wash Basmati rice with warm water (Jasmine rice is also good), wash rice until the water is clear;

- washing under running water mash;

- measure out the right amount of spices.

So, let's start cooking. Put the pan on the fire, heating medium. Put coconut oil in a saucepan and heat it. Next, pour mustard and cumin seeds into the oil and fry them until the mustard seeds begin to burst. In terms of time, it takes about 1-2 minutes. We stir the seeds all the time. Next, we spread the prepared onions, carrots, ginger and garlic. Cook everything together for 5 minutes, stirring frequently, trying not to let the vegetables and spices burn.

When the specified time has passed, add salt, pour turmeric, ground cloves, ground black pepper, mix everything thoroughly. Spices should cover all vegetables well. After we spread the washed rice and mash, mix and pour them with broth and water. Stir again, bring the mass to a boil and reduce the heating to a minimum.

Cover the pan with a lid and cook the kichri for 15 minutes. Open the pan and check for liquid. If at this moment there is no water left at all, pour in about half a glass of water and stir everything. If there is enough water, just close the lid and continue cooking. We cook kichri for another 5 minutes.

Now we check the rice and mash for readiness. If they are tender and soft, then the dish is ready. It seems that it is too liquid, we leave the kichri on low heat with the lid open for 2-3 minutes. If the dish seems too thick, you can pour in another half cup of hot water, stir and turn off the heat. The consistency of kichri depends on personal preferences.

Taste the kichri, add salt if necessary. We serve the finished dish hot, adding chili oil and fresh herbs, for example, coriander, parsley or dill, if desired.

Bon appetit!