Serves: 4
Ingredients:
- Rice – ¼ cup
- Split and skinned Green gram – ½ cup
- Split pigeon peas – ¼ cup
- Split and skinned Bengal gram – 2 tablespoons
- Ghee/butter – 1 tablespoon
- Mustard seeds – 1 teaspoon
- Asafoetida – a pinch or two
- Onion – 1, chopped fine
- Green chilli – 2, chopped
- Cinnamon – 1″
- Cumin seeds -½ teaspoon
- Fenugreek seeds – ½ teaspoon
- Bay leaf – 1
- Ginger Garlic paste – 1 tablespoon
- Pepper corns – ½ teaspoon, crushed coarse
- Chopped Carrot – ½ cup
- Chopped Cauliflower – ½ cup
- Green peas/ chopped Green beans – ½ cup
- Water – 2½ cups
- Salt to taste
Method:
- To a deep casserole with a well fitting lid, on medium heat, add ghee and mustard seeds. Let the seeds pop and then add in asafoetida, chopped onion, green chillies, cinnamon, cumin seeds, fenugreek seeds, bay leaf, ginger garlic paste, coarse crushed peppercorns. Mix well and fry for a minute or two until fragrant.
- Tip in the vegetables starting with the carrots, followed by cauliflower and green peas.Then add in the rice and lentils/dal, mixing well.
- Turn up the heat to maximum and add water and salt. Bring the khichadi to a rolling boil, turn down the heat to a minimum. Cover and cook for about 25 minutes or until all the water is absorbed by the rice and lentils/dal.
- Serve with a teaspoon of ghee and raita.