Khichdi with rice and lentils

Recipe for Khichdi: A one-pot rice and lentil dish with ghee

Adapted from The Higher Taste

Ingredients:

• 1 cup rice (I used brown, feel free to use white rice)
• 1/4th cup full moong (green gram)
• 1/4th cup yellow split moong dal (moong dal, that has been skinned and split)
• 2 small tomatoes, diced
• Vegetables* (yields about 3 cups or a bit more):
  • A small bunch of broccoli, chopped
  • 10 small baby brussel sprouts, halved
  • 1 small carrot, chopped
  • 1 small beet, chopped
  • 1/4th cup green peas
• 1/2 tsp turmeric powder
• 4 Tbsp ghee (clarified butter)
• 1 tsp cumin seeds
• 4-5 green chilies, slit down the middle
• 2 sprigs of curry leaves
• 2 tsp coriander powder
• A pinch asafoetida (optional)
• Salt to taste

* You can also add green beans, or potatoes if they are available

Method:

• Wash and soak the rice and lentils together in warm water overnight, changing the water out if possible once or twice
• Drain the water from the rice and lentils.
• Bring 3 cups of water to a boil in a large pot. Then add the rice and lentils and bring it to a boil again and lower the heat
• Add the tomatoes and the vegetables and turmeric. Close with a lid and cook until the rice and lentils are completely cooked and super-mushy. (You may need to open up the lid and give it a stir once or twice so that the water does not boil over.)
• Alternately you can just combine the rice and lentils with the tomatoes, vegetables and turmeric and pressure cook the whole thing
• In the a small pan, heat the ghee
• When ghee is hot, add the cumin seeds and after a minute add the green chilies and curry leaves
• Switch off the heat and add the coriander powder and asafoetida
• Dump the ghee in to the pot with the cooked rice, lentil and vegetable mixture
• Add salt to taste and mix
• Serve hot