- 1 cup yellow split mung dal beans
- 1 cup basmati rice
- 6 cups of hot water
- 1 tablespoon ghee (can also use organic sesame oil or olive oil)
- 1 cup diced vegetables (whatever you choose: carrots, broccoli, asparagus, zucchini, kale, capsicum)
- 6 fresh curry leaves – or 2 teaspoons of authentic curry powder
- Pinch of asafoetida (optional)
- 1 teaspoon ground fennel seeds
- 1/2 teaspoon powdered ginger or 1 teaspoon grated fresh ginger
- 1/2 teaspoon ground turmeric
- Salt and Pepper
- Soak the split peas for around 25-30 minutes in a bowl. Drain, then wash through with running water, then drain again. Also, wash and drain rice (let the water run clear).
- In a saucepan/pot, combine the rice, split peas and water. Bring to boil, and stir occasionally.
- Add in the ghee (or other oil), curry leaves, fennel, turmeric, ginger and vegetables. Mix everything together. (Add asafoetida here if using).
- Reduce the heat (low-medium), cover with a lid and allow to simmer to 20 minutes, or until the rice/split peas becomes soft and cooked. Stir occasionally to stop sticking to the bottom of the pot. If khichari is starting to dry out, add in extra water.
- Serve in your favourite bowl. Add freshly crushed salt and pepper, and serve with fresh dill. Enjoy this delicious nourishing meal with a smile and a blessing upon your meal and body.
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