1/2 cup white rice
1/2-cup moong dal (split yellow mung bean)
Half of a small cauliflower, cut into about 10 florets (not so small that they will melt)
2 or 3 small potatoes, peeled and cut in half, or 1 medium potato cut into 4-6 pieces
1/3 cup of frozen peas
1 bay leaf
2 green cardamom
1 thin sticks of cinnamon
1 or 2 dry red chili (I often use green chili instead)
1/2 teaspoon cumin seeds
1 tablespoon grated ginger
Ghee (clarified butter)
Turmeric and salt as needed
Dry roast the moong dal on medium flame till it starts to brown and you can smell its nutty aroma. (Other khichri recipes use a range of lentils that don’t involve this step.) Stop when about half the beans have become light brown in color, then set aside in a bowl with 2 cups of warm water in it.
Into a pan add a tablespoon of ghee (or mustard oil or vegetable oil) and heat on high or medium till the ghee looks hot.
Throw in the bay leaf. As it starts to brown, lower the flame to medium and add the cardamom pods, clove and cinnamon. Stir with a spoon. Then add the cumin seeds and the chilies. Once the cumin seeds start to sputter, throw in the grated ginger, and stir.
Now add the potato, carrots and cauliflower. Sprinkle some turmeric till veggies turn light yellow. Stir fry for a few minutes.
At this stage, add the dal with the water and salt to taste. Cover the pot and cook till water starts to boil.
Cook for 4 more minutes so that the dal, which takes longer to cook, starts to soften.
At this point, you can transfer everything to a pressure cooker, add the frozen peas, rice and one more cup of water and cook it using the rice setting. (If you’re using a stove top pressure cooker, wait for two whistles before you switch off of the stove.)
Or if not using a pressure cooker, add the rice and two more cups of water to the pot once the dal starts to soften. Cook with a lid on medium or low with occasional stirring to make sure rice and mung beans don’t stick to the bottom of the pan. Frozen peas will cook quickly, so add them 5-10 minutes after the rice. Add more water along the way if it starts to look too dry.
Consistency should be like that of a thick porridge, although some people like it drier.
Cook till rice, dal and vegetables look cooked, but not too mushy. Serve with a teaspoon of ghee on top, mango or lime pickle on the side.
This very well with papad or papadum, which are flat, round, tortilla shaped crispy snacks that are usually deep fried or roasted over the fire.