Campfire Masala Khichdi with Spiced Rice and Lentils

By Sprig Originals ✓ · cooked up in Sprig

A soft, savoury one-pot of basmati rice and red lentils simmered with cumin, turmeric and tomato right over the campfire or camp stove. Everything comes from the pantry, nothing needs a cooler, and it all cooks in a single pot in about half an hour — a warm, filling dinner after a long day outdoors.

Ingredients

• 3 tbsp ghee or vegetable oil
• 1 tsp cumin seeds
• 1 medium onion, diced
• 1 tsp ground turmeric
• 2 tsp garam masala
• 1 cup basmati rice, rinsed if water allows
• 3/4 cup split red lentils
• 1 14 oz can diced tomatoes
• 1 1/2 tsp salt
• 4 cups water

Instructions

1. Set a large pot with a lid over a steady campfire flame or a portable stove burner on medium. Add the ghee and, when it shimmers, the cumin seeds; let them sizzle for about 30 seconds until fragrant.
2. Add the diced onion and cook, stirring often, for 5 to 6 minutes until soft and lightly browned at the edges. Stir in the turmeric and garam masala and cook 30 seconds more so the spices bloom in the fat.
3. Tip in the rice and lentils and stir for 1 minute to coat everything in the spiced oil, then add the canned tomatoes with their juice, the salt and 4 cups of water. Stir well and scrape the bottom of the pot.
4. Bring to a full boil, then move the pot to the edge of the fire or turn the burner to low so it barely bubbles. Cover and simmer 22 to 25 minutes, stirring up from the bottom every 5 minutes so nothing catches, until the lentils have collapsed and the rice is very soft.
5. Take the pot off the heat, stir in a splash more hot water if it has thickened past a loose porridge, cover and rest 5 minutes before spooning into bowls.
6. Prep note: no refrigeration needed at any point — pack the spices pre-measured in one small jar.

Chef's tips

Nutrition (per serving, estimated)

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