khichdi (rice and lentils)

This is rice and beans for South Asians, and like most rice and beans preparations, this is considered comfort food. It delivers. It's a hardy helping of spices and protein, sure to give your system a boost. And it's a simple one-pot dish. I love it!

Ingredients

3 tbsp ghee or butter
2 tsp mustard seeds
2 tsp cumin seeds
2 tsp fennel seeds
2 tsp coriander powder
2 tsp turmeric powder
2 tsp fresh ginger, minced
1 cup dried peeled mung beans (dal)
1/2 tsp salt (e.g. kosher, Himalayan)
3 cups water
1 cup basmati rice
veggies (e.g. potatoes, brussels sprouts)

6-8 sides

Directions

In a large pot, heat ghee over medium heat. Add mustard seeds. When they start to pop, add the rest of the spices and ginger. Cook until fragrant. Add mung beans and salt. Cook for another few minutes.

Add water and bring to a boil. Then reduce heat and simmer for 20 minutes.

Cut vegetables into small pieces. Add them to the mung beans, along with the rice. Return heat to medium and bring to a boil. Then reduce heat and simmer for another 20 minutes. If the mixture becomes too dry, cover and lower the heat.

Serve warm.

1 hour