Sprig Originals's kitchen / One-Pot Camp Khichdi with Carrots and Ghee
One-Pot Camp Khichdi with Carrots and Ghee
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A soft, savoury rice-and-lentil pot that cooks in one pan over a campfire or camp stove in about half an hour. Everything travels in the dry box — rice, red lentils, spices, an onion and a couple of carrots — so nothing needs a cooler. It comes out somewhere between a pilaf and a porridge: warming, gently spiced and filling after a long day outside.
Ingredients
- 4 tbsp ghee (or vegetable oil)
- 1 tsp cumin seeds
- 1 large onion, chopped
- 2 medium carrots, diced small
- 1 cup basmati rice, rinsed if you have water to spare
- 3/4 cup red lentils
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 1/2 tsp salt
- 5 cups water
Instructions
- Set a heavy pot or Dutch oven over a camp stove on medium flame, or on a grate above a bed of settled campfire coals. Melt 3 tablespoons of the ghee, add the cumin seeds and let them sizzle for about 30 seconds until fragrant and just starting to darken.
- Add the onion and carrots and cook for 5 to 6 minutes, stirring often, until the onion is soft and translucent and picking up a little colour at the edges.
- Stir in the rice, lentils, garam masala, turmeric and salt and toast for 1 minute so the grains are coated in the spiced ghee.
- Pour in the water, stir well and bring to a full boil. Cover, drop the flame to low (or slide the pot to the cooler edge of the fire) and cook for 20 to 25 minutes, lifting the lid to stir and scrape the bottom every 5 minutes so nothing catches. It is ready when the lentils have collapsed and the rice is completely soft.
- Take the pot off the heat, stir through the last tablespoon of ghee, cover and rest 5 minutes. Loosen with a splash of hot water if it has gone stiff, taste for salt and serve straight from the pot.
Chef's tips
- Premix the garam masala, turmeric and salt into one small jar or a twist of foil at home so you only carry one spice container to camp.
- Campfires run hot and uneven — stirring and scraping the bottom every few minutes is the whole trick to avoiding a scorched layer.
- If your pot is thin-walled, cook it looser: add an extra 1/2 cup water and stir more often.
- A squeeze of lemon, a spoon of mango chutney or a handful of crushed poppadoms on top all pack well and lift the finished pot.
Nutrition (per serving, estimated)
487calories
21gprotein
72gcarbs
14gfat
Estimates only — values vary with brands and portions.
Made with Sprig
One-Pot Camp Khichdi with Carrots and Ghee was created in Sprig — the AI chef that turns any craving into a complete recipe, plans your week, and shops with one smart list.
7 days free · cancel anytime · the app lands in the App Store soon
Not ready yet? Get the occasional recipe worth cooking.
You're on the list — check your inbox!
Unsubscribe anytime. Privacy Policy
More from Sprig Originals
One-Skillet Blackened Cajun Chicken Pasta
One-Pot Chicken Creole
Dark Roux Seafood Gumbo with Quick Shrimp Stock
Are you this recipe's original author or publisher? Report a problem