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Khichari (mung Beans and Rice)

1/2 cup split peeled mung beans
1 cup basmati rice
3 tablespoons ghee -- (clarified butter)
1/3 cup raw cashews
2 teaspoons cumin seeds
1 small jalapeno chile -- chopped
2 tablespoons grated ginger root
1 teaspoon ground turmeric
1 teaspoon asafetida
1 small cauliflower -- broken into florets
5 cups water -- (to 6)
1 1/2 teaspoons salt
1 tablespoon butter
2/3 cup frozen peas -- thawed in warm water
1 cup coarsely chopped tomatoes
1/2 cup cilantro leaves
lemon wedges
yogurt


Place mung beans and rice in strainer and rinse well. Heat ghee in non-stick Dutch oven. Add cashews and fry until golden. Remove and set aside.

In same oil, fry cumin, chile and ginger until lightly browned. Add turmeric and asafetida. Add cauliflower and stir until well mixed with spices. Cook gently 5 to 10 minutes. Add mung beans and rice. Add 5 cups water and bring to boil. Reduce heat to low, cover and simmer until rice is tender and liquid is absorbed. Mixture should be moist and creamy. If too dry, add remaining 1 cup water. When done, fold in salt, butter, peas, tomatoes and cashews. Serve topped with cilantro. Accompany with lemon wedges to squeeze over mixture and with yogurt.


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