Truffle and Mushroom Khichadi (Khichdi) Recipe

This traditional Indian khichadi (or khichdi) recipe is injected with a bit of luxury thanks to plenty of truffle and earthy mushrooms. The precursor to the more well-known colonial dish kedgeree, it is a comforting mix of rice and lentils cooked gently in spices. The perfect autumnal dish when you're after something rich and satisfying. It also happens to be vegan!

Ingredients

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2 tbsp of vegetable oil
1/2 tsp cumin seeds
1 bay leaf
1/2 tsp ginger, grated
1 small onion, chopped
1 green chilli, slit
1 tomato, small, deseeded and chopped
1 pinch of turmeric
salt
200g of basmati rice
300g of yellow lentils
1 pinch of asafoetida

Mushrooms

500g of mushrooms, a mix of wild or cultivated, chopped
2 tbsp of vegetable oil
150g of onion, finely sliced
200g of tomatoes, chopped
1 tbsp of ginger-garlic paste
1/4 tsp turmeric
1 tbsp of ground coriander
1/2 tsp Kashmiri chilli powder
1/2 tsp garam masala
1 tsp cumin seeds
salt

Garnish

1 tsp truffle oil
truffle, shaved or grated
pea shoots, or coriander leaves

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Wash the rice and lentils at least three times in fresh water and drain well

200g of basmati rice
300g of yellow lentils

Heat the vegetable oil in a large saucepan over a medium heat, then add the bay leaf and cumin seeds. Cook for 1 minute, then add the grated ginger and cook until fragrant. Add the asafoetida, followed by the onion and green chilli, then cook until softened (about 5 minutes)

2 tbsp of vegetable oil
1 bay leaf
1/2 tsp cumin seeds
1/2 tsp ginger, grated
1 pinch of asafoetida
1 small onion, chopped
1 green chilli, slit

Add the tomato, turmeric and a large pinch of salt and cook for 3–4 minutes. Add the drained rice and lentils and give everything a good stir. Add 750ml water for a thick consistency, or if you prefer a looser, porridge-like khichadi, add 1 litre of water. Stir once, check for seasoning, then leave to simmer while you cook the mushrooms. Occasionally stir the mixture – if it begins to stick, add a little more water

1 tomato, small, deseeded and chopped
1 pinch of turmeric
salt

To cook the mushrooms, heat 1 tablespoon of the oil in a non-stick frying pan over a medium heat. Add the mushrooms with a large pinch of salt and cook until the mushrooms are golden brown all over and most of the moisture has evaporated

2 tbsp of vegetable oil
500g of mushrooms, a mix of wild or cultivated, chopped
salt

Meanwhile, place another frying pan over a medium heat with the remaining tablespoon of oil. Add the cumin seeds and once they begin to sputter and crackle, add the onion and cook until caramelised, crisp and golden brown

1 tsp cumin seeds
150g of onion, finely sliced

Add the ginger-garlic paste to the onions, cook for a few minutes, then add the turmeric, coriander, chilli powder, garam masala and cumin seeds. Cook gently for 4–5 minutes, then add the chopped tomatoes and simmer until they break down (about 10 minutes). Add the caramelised mushrooms, give everything a good mix and remove from the heat

1 tbsp of ginger-garlic paste
1/4 tsp turmeric
1 tbsp of ground coriander
1/2 tsp Kashmiri chilli powder
1/2 tsp garam masala
200g of tomatoes, chopped

By this time the khichadi should be ready – taste a spoonful of the rice and lentils to ensure they’re cooked through. To serve, stir the mushroom mixture into the rice and divide between bowls. Drizzle with truffle oil, generously cover with shaved or grated truffle and garnish with coriander or pea shoots. Serve with poppadums, chutneys and pickles on the side if desired

1 tsp truffle oil
truffle, shaved or grated
pea shoots

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Rohit Ghai

After making his name and winning Michelin stars at some of London's most high-profile Indian restaurants, Rohit Ghai's solo venture Kutir cements his reputation for cooking some of the best Indian food in the UK.