Khitchri

Boiled rice, dal, and vegetables

Ingredients

• 1 cup (200g) mung dal
• 1 1/2 cups (250g) medium or long grain rice
• 1/2 cauliflower, separated into small flowerets
• 3 tbsp vegetable oil
• 2 tsp cumin seeds
• 4 tomatoes, chopped
• 2 fresh chillies, seeded and minced (optional, the boys don't handle it)
• 2 tsp grated ginger (go easy, the boys don't handle too much)
• 1 tsp ground cumin
• 1/2 tsp asafetida
• 1.6 litres water
• 2 tsp salt
• 2 tsp turmeric
• 4 medium-sized potatoes, peeled (if you feel motivated enough), and cubed.
• juice of half a lemon
• 1/2 tsp ground black pepper

Method

• Wash the dal and rice under running water. Drain.
• Wash, trim, and cut the vegetables.
• Heat oil in a large pan and fry the cumin seeds, chillies, and ginger for a minute.
• Add the ground cumin and asafetida. Fry for only a few seconds.
• Add the potatoes and cauliflower. Fry, stirring, for 4-5 minutes until they become flecked with brown spots.
• Add the dal and rice and fry for a further minute.
• Add the water, salt, turmeric, tomatoes, and bring to the boil.
• Reduce heat and simmer, covered, for 30-40 minutes until the dal is soft and fully cooked. Make sure you stir occasionally to prevent the rice sticking to the bottom.
• Squeeze the lemon juice over, season with pepper, and serve.

Source

The Hare Krishna Book of Vegetarian Cooking