Truffle and mushroom khichadi

6
60 minutes

Ingredients

  • 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

Method

1
Wash the rice and lentils at least three times in fresh water and drain well
  • 200g of basmati rice
  • 300g of yellow lentils
2
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
3
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
4
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
5
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
6
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
7
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