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.
Great healthy comfort food, Alicia. Love the family connections, and the description of this food as integral to a positive community spirit.
And, as always, excellent presentation!
Thank you for your kind words! Food starts with the family connections! Thanks for stopping by 🙂
This comment has been removed by the author.
Which mandir did your grandmother used to go to ? I know a sheila who moved to india.Im wondering if its the same person.
Yes I am sure it is the same person! She went to the America Sevashram Sangha.
Lisa @ Snappy Gourmet
Love that this has coconut in it! Sounds delicious!
OMG! I want some of this right this very minute. Love your touch of adding coconut milk. Making this this very week!
just stumbled on your blog and i must say i love it!!can you please do a recipe for curry crab. thank you
I made this today, well my mom did actually, hehe.
Have you ever thought of blending your coconut instead of grating? I always blend mine with a bit of water and the result is a nice, rich and creamy milk. It always feels like I get the most out of my coconuts that way and it takes very little effort, just be sure to cut the kernel into smaller pieces before putting them into the blender.
That would be pretty awesome actually! I second that request Alica!
Curry crab! Curry crab! Curry crab!
P.s. I say crab curry but this curry crab chant has a better ring to it, lol 😉
I love to look at how much time it takes to make a dish...have you considered adding that?
I can try to add it when I can. It can be tough to keep an eye on the timing and because I'm usually doing other things at the same time, but I'll give it a try moving forward :).
After spending 4 days in bed with the flu. I was craving this. WOW, came out delicous! This is such a nostalgic dish for me. Thank you so much Alicia! Your recipe is the best!