|
Ingredients
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Quantity
|
|
Moung daal (picked over) – washed and
drained
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1/3 cup
|
|
Long or short grain rice – washed and
drained
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½ cup
|
|
Ginger (quarter – sized)
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2 slices
|
|
Salt
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1 ¼ tsp or to taste
|
|
Freshly ground black pepper
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1/8 tsp
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|
Ghee or vegetable oil
|
3 tbsp
|
|
Whole cumin seeds
|
½ tsp
|
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.
Put dal, rice, ginger slices, and 7 cups water in a heavy 2 ½ to 3
quart pot over medium heat and bring to a boil. Stir, cover, turn heat to low,
and cook for about 1 ½ hours or until
you have a porridge like 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.
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.
