Simple Chana Dal, Dill and Tomato Khichri

Indian khichris, rice and split bean pots flavoured with herbs, spices or vegetables, are a favourite of mine for very quick, easy and nourishing lunches or suppers. Not surprisingly, the full texture of cooked chana dal makes it a popular variety of split bean to use in khichris alongside the delicate texture of rice, and while I've already posted one chana dal and dill khichri, that particular combination of split beans and herbs is worth another recipe.

While the first was a dry, fragrant medley of rice, split beans and herbs — or a sookha khichri — this second version is a moist and savoury stew, known as a geeli khichri. Adapted from Yamuna Devi this takes longer to cook but is almost just as simple to prepare, and makes a hearty and delicious supper served with bread and a green salad.

Simple chana dal, dill and tomato khichri

3/4 cup chana dal
3/4 cup basmati rice
1 1/2 teaspoons dried dill
1 teaspoon turmeric
1/2 teaspoon garam masala
2 tablespoons ghee, or a mixture of butter and olive oil
2 teaspoons cumin seeds
4 dried red chillies
1/4 teaspoon asafoetida
2 medium tomatoes, cut into narrow wedges
1 teaspoon sea salt

Rinse the chana dal under cold running water and soak in water for at least 4 hours. Drain before cooking. Rinse and drain the rice.

Put the dal, rice, dill, turmeric and garam masala in a large saucepan with 5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the liquid is absorbed. Remove from heat.

Heat the ghee, or butter and oil, over medium heat in a large frying pan or medium saucepan. When hot, add the cumin seeds and red chillies and stir until the cumin seeds turn brown. Toss in the asafoetida, then immediately add the tomatoes. Fry, stirring gently, for 2 minutes, making sure that the tomato pieces are coated and glistening with the ghee or oil.

Pour into the dal and rice and stir in the salt. Serve hot. Serves 4 to 6.