KCB 2.13: Rice and Mung Bean Stew (Khichari)
Rice and Mung Bean Stew (Khichari)
Khichari is a nutritious stew featuring dal and rice. There are two main varieties thin (geeli khichari) and thick (sookha khichari). Whichever way you prepare khichari, it will soon become a delicious favourite. The following recipe is for the thicker variety. Khichari is an ideal breakfast food, wonderful when accompanied by yogurt and fresh hot Puffed Fried Breads (Pooris) or toast. Always serve khichari with a wedge of lemon or lime. Not only does this add a delightful nuance of flavour, but it lends nutritional advantage also: there are good sources of iron in the dal and vegetables in khichari, and the lemon juice, rich in vitamin C, helps your body absorb it. This recipe is mildly spiced. Adjust your own spicing as required.
• PREPARATION TIME: 5 minutes
• COOKING TIME: 30-40 minutes
• YIELD: Enough for 6-8 persons
• COOKING TIME: 30-40 minutes
• YIELD: Enough for 6-8 persons
• 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
• 1/3 cup (85 ml) raw cashew pieces or halves
• 2 teaspoons (10 ml) cumin seeds
• 1 tablespoon (20 ml) fresh hot green chili, minced
• 2 tablespoons (40 ml) minced fresh ginger
• 1 teaspoon (5 ml) turmeric
• 1 teaspoon (5 ml) yellow asafoetida powder
• 1 small cauliflower (about 400 g, or 14 ounces) cut into small flowerets
• 5-6 cups (1 1/4-1 1/2 litres) water
• 1 1/2 teaspoons (7 ml) salt
• 1 tablespoon (20 ml) butter
• 2/3 cup (165 ml) cooked green peas
• 1 cup (250 ml) tomatoes, peeled and chopped
• 1/2 cup (125 ml) chopped fresh coriander leaves
• 1 cup (250 ml) basmati or other long-grain white rice
• 3 tablespoons (60 ml) ghee or oil
• 1/3 cup (85 ml) raw cashew pieces or halves
• 2 teaspoons (10 ml) cumin seeds
• 1 tablespoon (20 ml) fresh hot green chili, minced
• 2 tablespoons (40 ml) minced fresh ginger
• 1 teaspoon (5 ml) turmeric
• 1 teaspoon (5 ml) yellow asafoetida powder
• 1 small cauliflower (about 400 g, or 14 ounces) cut into small flowerets
• 5-6 cups (1 1/4-1 1/2 litres) water
• 1 1/2 teaspoons (7 ml) salt
• 1 tablespoon (20 ml) butter
• 2/3 cup (165 ml) cooked green peas
• 1 cup (250 ml) tomatoes, peeled and chopped
• 1/2 cup (125 ml) chopped fresh coriander leaves
1. Wash and drain the dal and rice.
2. Heat the ghee in a heavy 4-litre/quart non-stick saucepan over moderate heat. Fry the cashews in the hot ghee until they turn golden brown and remove them with a slotted spoon. Put them aside. Fry the cumin seeds in the ghee. When they turn golden brown add the chilies and ginger. Saute them for a few seconds; then add the turmeric and asafoetida. Add the cauliflower pieces and stirfry them for 1 minute. Finally, add the dal and rice, stirring with the spices and vegetables for 1 minute.
3. 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 khichari dries out too much, add up to one cup (250 ml) warm water. Before removing the khichari from the heat, fold in the salt, butter, cooked green peas, chopped tomatoes, toasted cashews, and the chopped fresh coriander leaves, allowing them to warm for one minute. Serve hot.
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