Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Ladakh · Breakfast

Rice and Lentil Kedgeree

Traditional 20. Rice and Lentil Kedgeree recipe

🧺 Ingredients

• ½ cup basmati rice
• ¼ cup red lentils (masoor dal)
• 1.5 cups water
• 1 tbsp yak butter
• ¼ onion, diced
• 1 tsp ginger, minced
• ¼ tsp turmeric
• ⅛ tsp asafoetida (hing)
• Salt to taste
• 1 boiled egg, chopped (optional)

👩‍🍳 How to make Rice and Lentil Kedgeree

1. Rinse rice and lentils separately
2. Heat butter in pot to 65°C
3. Add asafoetida; let it sizzle briefly
4. Add onion, ginger; fry 2 mins
5. Add rice and lentils; stir for 1-2 mins
6. Pour water; add turmeric; bring to boil (100°C, 3 mins)
7. Reduce heat to low; cover pot
8. Cook for 12-15 mins until grains are tender and liquid absorbed
9. Fluff with fork; season with salt
10. Top with chopped boiled egg if using
11. Serve warm (above 55°C)
12. ---

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