These are the ingredients you will need Saute the onions, pepper, and spices in the oil. Once onions are tender, add split peas, water, and salt
Cook until peas are almost soft, but still, have a give to them.
How to extract fresh coconut milk:
Squeeze the milk out of a grated coconut. You can use a cheesecloth, or press the coconut through a fine colander.
After the first squeeze, place grated coconut in ⅓ cup of warm water and let it steep for 15 minutes. Squeeze the milk out of coconut again until you have 1 ½ cups of coconut milk.
Next add the rice, a dash of turmeric, and a handful of freshly chopped spinach
Add to the pot with peas along with coconut milk. Let mixture boil on low until rice is soft. I prefer my khichri a little soupy. If you would like yours drier, then let the mixture continue to cook until most liquid has evaporated.
- 3 tbsp canola oil
- ⅓ cup split peas
- 3 garlic cloves
- 1 small yellow onion
- 2 wiri wiri pepper or 1 scotch bonnet
- ½ tsp curry powder
- ½ tsp ground cumin (geera)
- Dash of ground turmeric
- 1 tsp salt
- a handful of chopped spinach
- 2 cups water
- 1 small dry coconut (to extract coconut milk)
- 1 ½ cups fresh coconut milk from grated coconut
- 1 cup parboiled rice
- Rinse split peas, set aside. Chop onion and garlic, set aside.
- In a pot, heat canola oil over a medium heat, add onion, garlic, wiri wiri pepper, curry powder, cumin, and split peas. Fry until onions are tender, about 5 minutes.
- Add two cups of water to boil split peas. Boil until peas are slightly soft on low-medium heat.
- Grate coconut and squeeze milk from coconut through a cheesecloth, strainer, or with bare hands. A second time, place grated coconut in ⅓ cup warm water, let it steep for 15 minutes. Squeeze to extract more milk. Continue this process until you have about 1 ½ cups of coconut milk. (I only had to do this twice)
- Add rice, turmeric, salt, chopped spinach, and fresh coconut milk to the pot. Let boil until rice is soft. If you prefer a more soupy texture, remove from heat once the rice is done the cooking. If you prefer your khichri a little drier, let the mixture continue to cook until most liquid has evaporated.
- If you would like to chunkay this dish: slice 2 garlic cloves and fry in 2 tbsp of oil. Once garlic turns brown, add oil and garlic to the khichri covering the pot immediately to prevent oil from pitching. Stir to develop flavor.