HOW I MAKE IT:

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​PREP: Mix together your garlic and ginger paste. See instructions for making your pastes below. 

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COOK: In a large pot, sauté your chopped onion, until the onions turn golden brown. Wash and drain your uncooked parboiled rice. Wash and drain your masoor lentils, repeat until the water runs clear through your lentils. 

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Once you have rinsed and drained both your rice and lentils, gently add into your pot and stir together with your onions. 

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Allow this mixture to cook on it's own for about 5 minutes before seasoning. Stir in your pastes, spices and salt and combine. 

Pour in 4-5 cups of water into your pot and allow it to come to a boil. When the khichuri is boiled and the rice and daal are fully cooked, mix in your leftover beef curry. This recipe is a great way to utilize leftovers in your fridge to create a fresh new, hearty dish. 

To finish off this recipe, sprinkle in 2-4 green chilis. Mix together once more, and allow the porridge(khichuri) to simmer until it has thickened to your desired consistency. 

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Serve by itself, or pair with bread for a beautiful dish to welcome the colder months. 

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* How I make garlic and ginger pastes *

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Take 1 full head of peeled garlic and a quarter cup of water and blend until you have the consistency of a puree. Set aside and use required amount for the recipe. Store remainder in fridge for future use. 

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Take 1 medium sized ginger root and a quarter cup of water and blend until you have the consistency of a puree. Set aside and use required amount for the recipe. Store remainder  in fridge for future use.