Campfire Cumin-Ghee Khichdi

By Sprig Originals ✓ · cooked up in Sprig

A soft, soupy pot of rice and red lentils simmered with cumin, onion and garam masala — the Indian comfort food that's practically built for camping. Everything is shelf-stable, it cooks in one pot on a campfire grate or two-burner stove in about half an hour, and it feeds four hungry people with one spoon and one pan to wash.

Ingredients

• 3 tbsp ghee (or butter)
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 3 cloves garlic, chopped
• 1 tsp ground turmeric
• 1 1/2 tsp garam masala

• 1 cup basmati rice
• 3/4 cup red lentils
• 5 cups water
• 1 1/2 tsp salt

Instructions

1. Set a large pot on a campfire grate over glowing coals or on a portable stove at medium heat. Melt the ghee, add the cumin seeds and let them sizzle for about 30 seconds until they smell toasty.
2. Stir in the onion and garlic and cook for 5 to 6 minutes, stirring often, until the onion is soft and lightly golden. Sprinkle in the turmeric and garam masala and stir for 30 seconds.
3. Tip in the rice and lentils and stir for 1 minute so every grain is coated in the spiced ghee. Pour in the water and add the salt.
4. Bring to a boil, then move the pot to a cooler edge of the fire (or turn the stove to low) so it barely bubbles. Cover and cook 20 to 25 minutes, stirring well every 5 minutes and scraping the bottom, until the lentils have collapsed and the rice is very soft.
5. Take the pot off the heat, stir in a splash more water if it has gone thicker than porridge, and rest covered for 5 minutes before spooning into bowls or mugs.

Chef's tips

Nutrition (per serving, estimated)

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