Jurrud or Yellow-tinted Kitcheeree
A vibrant variation of traditional kitcheeree (khichdi), colored golden yellow with saffron or turmeric. This simple rice and lentil dish makes an excellent breakfast or light meal.
Ingredients
- 1 cup Basmati rice, rinsed (Rinsed until water runs clear)
- 0.5 cup Split red lentils (masoor dal), rinsed (Can substitute with moong dal)
- 3 tablespoons Ghee or clarified butter (Can substitute with vegetable oil)
- 0.5 teaspoon Turmeric powder (Or use a pinch of saffron threads for more delicate color)
- 1 pinch Saffron threads (optional) (Alternative to turmeric for a more refined color)
- 1 teaspoon Salt (Adjust to taste)
- 3 cups Water (For cooking rice and lentils)
- 1 teaspoon Cumin seeds (Optional, for tempering)
Instructions
- 1Rinse the basmati rice and split red lentils separately under cold running water until the water runs clear. Drain well and set aside.
- 2Heat the ghee in a heavy-bottomed pot over medium heat. Add the turmeric powder (or saffron threads) and stir for 10-15 seconds until fragrant and the ghee takes on a golden color.
- 3Add the drained rice and lentils to the pot with the colored ghee. Stir well to coat all the grains evenly with the ghee and turmeric or saffron. Fry for 2-3 minutes, stirring frequently to prevent sticking.
- 4Pour in the water and add salt. Stir well to combine all ingredients. Bring to a boil over high heat.
- 5Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes without stirring, until the rice and lentils are tender and the water is absorbed.
- 6Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork before serving. The kitcheeree should have a soft, porridge-like consistency with a beautiful golden-yellow color throughout.
