Dal Khichdi

(Lentils, Vegetables and Rice Dish) 

Total time: ~60 minutes Active Time: ~30 minutes

Serves: 4

Ingredients:

1/2 cup rice

1/2 cup lentils

1 small onion, chopped

1 medium tomato, chopped (can use canned tomatoes)

1 inch peeled ginger, chopped

1 1/2 cup carrot, celery, peas, potatoes chopped (optional)

2 TB vegetable oil or ghee

3/4 tsp. cumin seeds (can use ground cumin instead)

1 bay leaf (optional but helps with bean digestion)

1 pinch hinge (optional, tastes like garlic/onion)

1 green chili ie Serrano or Jalapeño (optional)

1/4 tsp turmeric

1/2 tsp salt

1/4 tsp chili powder

Yogurt or sour cream for garnish

Cilantro and avocado for garnish

Papad (Indian cracker-like bread) or tortillas for dipping

Instructions:

1. Rinse and roast the daal (lentils) in a dry pan on low/medium for 3-4 minutes. (Optional)

2. Soak the lentils in a small bowl while you chop the vegetables. Also rinse and soak the rice in a separate bowl. This helps the rice cook faster.

3. Heat a pressure cooker, instant pot or a large stock pan with the oil/ghee.

4. Add ginger and sauté for a minute or so careful not to burn it.

5. Add cumin seeds, bay leaf, hinge and store 30 seconds until aromatic.

6. Add onion and green chili (optional). Saute until onions become golden and translucent.

7. Add tomato, turmeric and salt. Saute until tomatoes are soft.

8. If adding other vegetables, add them now and sauté.

9. Drain the lentils and rice and add them.

10. Add about 4 cups of water or 3 if you like it more dry. Stir the bottom.

11. For instant pot, use bean setting for about 15 minutes with quick release. If not using a pressure cooker just check after 30 minutes and cook until desired consistency. You can always add more boiling water if you want it to be more of a soup.

Notes: Just leave out the green chili if you are not into heat. This is a great one-dish meal that is a lot easier than making curry. It is great for if you are feeling sick.

Source: Babita