Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Mung dal - (picked over), washed and drained

  2. 1/2 cup 80g / 2.8oz Long or short grain rice - washed and drained

  3. 2 Ginger - (quarter-sized)

  4. 1 1/4 teaspoons 6 1/3ml Salt - (or), to taste

  5. 1/8 teaspoon 0.6ml Freshly ground black pepper

  6. 3 tablespoons 45ml Ghee or vegetable oil

  7. 1/2 teaspoon 2 1/2ml Whole cumin seeds

Instructions Jump to Ingredients ↑

  1. You can make this khichri with other dals, or with yellow split peas. Serve it in small individual bowls and spoon accompanying vegetables, pickles, and chutneys over it as you eat.

  2. Put dal, rice, ginger slices, and 7 cups water in a heavy 2 1/2 to 3 quart pot over medium heat and bring to a boil. Stir, cover, turn heat to low, and cook for about 1 1/2 hours or until you have a porridgelike consistency. Stir every 6 to 7 minutes during the last 40 minutes to prevent sticking. Remove ginger slices. Add salt and pepper and stir to mix.

  3. Khichri may be made up to this stage several hours ahead of time. Before serving, reheat over a low flame, stirring constantly, or reheat in a double boiler. Sometimes adding a little water and thinning it out slightly helps in the reheating process. Put the ghee in a small skillet and heat over a medium flame. When hot, add cumin seeds and sizzle for a few seconds. Pour hot ghee and cumin seeds over the khichri immediately. One minute later, uncover, and mix.

  4. Makes about 1 quart and serves 6 - 8


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