One-Pot Campfire Rice and Lentil Khichdi

By Sprig Originals ✓ · cooked up in Sprig

A soft, golden rice-and-lentil pot cooked entirely over the campfire or camp stove in one pan. Everything is shelf-stable, nothing needs a cooler, and it goes from cold pot to comforting dinner in about half an hour with a single spoon doing all the work.

Ingredients

• 3 tbsp ghee or vegetable oil
• 1 tsp cumin seeds
• 1 large onion, chopped
• 2 tbsp jarred ginger-garlic paste
• 1 tsp ground turmeric
• 2 tsp garam masala
• 1 cup basmati rice
• 3/4 cup red split lentils
• 2 tsp salt
• 5 cups water

Instructions

1. Set a large heavy pot with a lid over a medium campfire bed or a camp stove burner turned to medium. Add the ghee and let it melt, about 1 minute, then add the cumin seeds and sizzle for 30 seconds until fragrant.
2. Add the chopped onion and cook, stirring often, for 5 to 6 minutes until softened and browning at the edges. Stir in the ginger-garlic paste, turmeric and garam masala and cook for 1 minute more, keeping the spices moving so they do not scorch.
3. Tip in the rice and lentils and stir for 1 minute to coat everything in the spiced fat. Pour in the water, add the salt, and stir well, scraping the bottom of the pot clean.
4. Bring to a rolling boil, then move the pot to the cooler edge of the fire or turn the burner to low. Cover and simmer for 18 to 20 minutes, lifting the lid to stir from the bottom every 5 minutes so nothing sticks, until the rice is soft and the lentils have broken down into a loose porridge.
5. Take the pot off the heat, stir in a splash more water if it has gone too thick, cover and rest for 5 minutes before spooning into bowls.

Chef's tips

Nutrition (per serving, estimated)

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