Red Curry Khichdi
A spicy fusion dish using Thai red curry paste, tofu, and traditional khichdi base.
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Ingredients
- 1/2 cup Yellow Moong Dal (split mung beans)
- 1/2 cup Basmati Rice
- 2 tablespoons Thai Red Curry Paste
- 200 grams Firm Tofu, cubed
- 1 cup Coconut Milk
- 3 cups Water or Vegetable Broth
- 2 tablespoons Coconut Oil
- 1 tablespoon Fresh Ginger, minced
- 1 piece Small Onion, finely diced
- 1/4 teaspoon Turmeric Powder
- 1/4 cup Fresh Cilantro, chopped
- 1 tablespoon Lime Juice(optional)
Instructions
- 1
Rinse the rice and moong dal together under cold water until the water runs clear, then soak for 20 minutes.
- 2
Heat one tablespoon of coconut oil in a heavy-bottomed pot or pressure cooker and pan-fry the tofu cubes until golden on all sides; remove and set aside.
- 3
In the same pot, add the remaining oil and sauté the diced onion and minced ginger until the onion becomes translucent.
- 4
Add the Thai red curry paste and turmeric powder to the pot, stirring constantly for 2 minutes to release the aromatics and oils.
- 5
Drain the rice and dal, then add them to the pot, stirring well to coat every grain with the curry paste mixture.
- 6
Pour in the water (or broth) and the coconut milk, season with salt, and bring to a boil.
- 7
Reduce heat to low, cover tightly, and simmer for 20-25 minutes (or 3 whistles in a pressure cooker) until the rice and dal are soft and mushy.
- 8
Gently fold in the fried tofu cubes, garnish with fresh cilantro and a squeeze of lime juice before serving hot.
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