Khichdi Recipe

(makes like 6 servings)

Ingredients

• 2 cups basmati rice
• 1 cup yellow split mung bean
• 2 cups french green beans (or any vegetables you like, chopped)
• 2 tbsp ghee
• 1/2 tsp turmeric
• 1 tsp fennel seeds
• 1 tsp mustard seeds
• 1.5 tsp cumin seeds
• 1 tbsp chopped/ grated ginger
• 2 bay leaves
• 2 tsp salt
• 2 tsp coriander powder
• 1/2 tsp cardamom powder
• Optional cilantro and lemon

Instructions

• Rinse (2c) basmati rice and (1c) mung bean together until water is clear.

• Warm the (2 tbsp) ghee, then add (1/2 tsp) turmeric, (1 tsp) fennel, (1 tsp) mustard seeds, and (1.5 tsp) cumin seeds for a couple minutes till you hear popping.

• Then add the rice and mung bean, stir / saute for 1 minute,

• then the (1 tbsp) chopped ginger and, stir / saute for 1 minute, add veggies that require very long boiling (otherwise add veggies 15 minutes later to keep them firm)

• then add 10 cups of water. Bring the water to a boil,

• then add salt and (2) bay leaves.

• Reduce heat and simmer for 30-45 minutes, stirring occasionally and adding water as needed to keep it moist.

• Before serving, stir in (2 tsp) coriander and (1/2 tsp) cardamom. Garnish with cilantro and squeeze of lemon (My favorite way to make this is with green beans and zucchini cooked in the Khichdi, and to put roasted Kabocha squash on top :)