Serves: 4
Total Calories: 87

2/3 cup basmati rice, , sorted and washed in 3 to 4 changes of water
1/3 cup dried yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water
3 cups finely chopped fresh or frozen vegetables, such as carrots carrots, potatoes, green beans, cauliflower, peas, or others
1 tablespoon peeled minced fresh ginger
1 teaspoon minced garlic
4 black cardamom pods, crushed lightly to break the skin
2 sticks cinnamon (1-inch each)
3/4 teaspoon salt, or to taste
5 to 5 1/2 cups water
1 small bunch fresh spinach (8 to 10 ounces), trimmed, washed, and cut into thin ribbons
2 tablespoons ghee or olive oil
1 1/2 teaspoons cumin seeds
1 teaspoon coarsely ground black pepper
1/2 teaspoon coarsely ground fenugreek seeds
1/8 teaspoon ground asafoetida
1 black cardamom pods, seeds only, coarsely ground

1. Place the rice and dal in a pressure cooker. Add the vegetables, ginger, garlic, cardamom pods, cinnamon, salt, and water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully, open the lid, mix in the spinach, and cook over low heat until the spinach is wilted, about 2 minutes. Transfer to a serving dish.

2. To make the tarka, heat the ghee in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the black pepper, fenugreek seeds, and asafoetida and stir a few seconds. Transfer to the khichadi in the serving dish, swirl lightly to mix, with parts of it visible as a garnish, sprinkle the cardamom seeds on top and serve.

VARIATION: To add meat, mix in 8 to 10 ounces finely chopped uncooked chicken tenders along with the vegetables in Step 1.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 87
Calories from Fat: 60

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