Khichri Indian style seems to be dishes based on a mixture of rice and lentils or other dal with spices, cooked together. There's one version with avocado as topping that is a regular dish in our house.
Red Lentil & Avocado Khichri
8oz red split lentils 8oz basmati rice 1oz butter or margarine 1 bunch spring onions 1 tsp ground cumin 1.5 pints veg stock 2 bay leaves 1 stick cinnamon 4 cloves Salt & pepper 1 avocado 2 tbsps fresh coriander 1 tbsp lemon juice
Rinse the rice and lentils. Place in a bowl and cover with lots of cold water. Soak for 15 minutes, then drain.
Chop the spring onions. Fry them for 3 minutes in the butter or margarine. Add the bay leaves, cumin, cinnamon stick, cloves, salt and pepper. Stir the rice and lentil mixture into the onion and spices and cook for 1 minute, then add the stock. Bring to the boil, then simmer for 15 minutes (tends to stick so use microwave).
Halve and peel the avocado; dice the flesh into small cubes. Toss in lemon juice and add to the lentil mixture. Cook very briefly, just to warm up the avocado. Remove the whole spices, stir in the coriander and serve. -- Save the earth. It's the only planet with chocolate. Steph Peters, Manchester, England
