(enough for 6 – 8 persons ; cooking time: 30 – 40 minutes)
- 1/3 cup (85 ml) split mung beans
- 1 cup (250 ml) basmati or other long-grain white rice
- 3 tablespoons (60 ml) ghee or oil
- 2 teaspoons (10 ml) cumin seeds
- 1 tablespoon (20 ml) fresh hot green chili, minced or crushed black pepper
- 2 tablespoons (40 ml) minced fresh ginger
- 1 teaspoon (2 ml) turmeric
- 1 teaspoon (5 ml) yellow asafoetida powder (Hing)
- 1 tablespoon (20 ml) coriander powder
- Sliced/Cubed Vegetables like cauliflower, carrots, zucchinis, green beans, butternut squash, spinach, green peas etc.
- 6 cups (1 1/4 – 1 1/2 liters) water
- 2 teaspoons (7 ml) salt
- 1/2 cup (125 ml) chopped fresh coriander leaves
- Wash and drain the dal and rice.
- Heat the ghee/oil in a heavy 4-liter/quart non-stick saucepan over moderate heat. Fry the cumin seeds in the ghee.
- When they turn golden brown add the chilies or pepper and ginger. Saute them for a few seconds; then add the turmeric, coriander powder and asafoetida.
- Add the vegetables pieces and stir fry them for 1 minute. Finally, add the dal and rice, stirring with the spices and vegetables for 1 minute. Add salt.
- Add the water and bring to a full boil over high heat. Reduce the heat to low, partially cover, and slowly cook, stirring occasionally, for 30 – 40 minutes or until the dal and rice are soft.
- If the khichadi dries out too much, add up to one cup (250 ml) warm water. Before removing the khichadi from the heat, fold in the chopped fresh coriander leaves, allowing them to warm for one minute. Serve hot.