Serves: 4
Total Calories: 63

2/3 cup basmati rice, sorted and washed in 3 to 4 changes of water
1/2 cup dried yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water
5 to 5 1/2 cups water
3 black cardamom pods, crushed lightly to break the skin
2 sticks cinnamon (1-inch)
3/4 teaspoon salt, or to taste
2 tablespoons ghee or olive oil
1 1/2 teaspoons cumin seeds
1 tablespoon peeled minced fresh ginger
1 teaspoon coarsely ground black pepper
1 black cardamom pods, seeds only, coarsely ground

1. Place the rice and dal in a pressure cooker along with 5 cups water, cardamom pods, cinnamon, and salt. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to l5 minutes. Carefully open the lid and stir the rice and dal. If the rice and dal are not soft, add the remaining 1/2 cup water and cook over low heat another 5 to 7 minutes. (The rice grains should be separate don't stir to make it creamy.) Transfer to a serving dish.

2. 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 ginger, black pepper, and cardamom seeds and stir a few seconds, then add to the khichadi and mix lightly, with parts of it visible as a garnish. Serve.

VARIATION: With the same cooking time, this recipe can also be made by replacing the yellow mung beans with anyone or a mixture of red lentils (dhulli masoor dal), split pigeon peas (toor dal), and yellow split chickpeas (channa dal).

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: 63
Calories from Fat: 60

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