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.
Wash the dals and soak them for one hour; then let them drain.
Heat 2 tablespoons of the ghee or vegetable oil and fry the ginger. Add the turmeric and the dals. Stir-fry for a minute, add 1 1/4 pints (725 ml) water, and cook over medium heat (skimming off the foam as it accumulates) until the dal becomes soft. Remove the saucepan. Mix the dal in a blender or mash it into a paste. Set aside.
Heat the remaining 3 tablespoons of ghee or vegetable oil in a saucepan. Fry the mustard seeds, cumin seeds, chillies, curry leaves, and asafoetida. Add the cubed eggplant. Stir-fry for 10 minutes until they are butter-soft. Now add the tomatoes, sugar, salt, garam masala, dal paste, and the remaining water. Stir well to mix the ingredients, cover and cook until the vegetables are tender.
Garnish with the coriander leaves and serve hot with plain rice.