Ingredients

• 250 gm. rice

• 150 gm. urad dal with skin (split black gram) with skin.

• A cup of prepared vegetables (optional)*

• 1-2 tbsp. ghee or oil

• 1/2 tsp. cumin seeds

• A pinch of asafoetida, (hing) optional. It is good for digestion.

• Salt to taste

• 1/2 tsp. turmeric powder (optional)

• Water

• Optional ingredients, you can have any one or all of these:

• Chilli powder or 1 chopped green chilli.

• 1 onion, peeled, sliced and deep fried.

• 3-4 Baries, roughly broken

• Mixed vegetables like peas, carrots, chopped potatoes, chopped tomatoes, cauliflower, green beans or whatever other vegetables you have. You can use frozen vegetables, as shown here.

Instructions

1. Clean, wash and drain dal and rice together.

2. If vegetables are used, prepare them; chop wash and drain.

3. Boil water.

4. Heat ghee/oil in a pressure cooker or a pan with a tight fitting lid.

5. Add cumin seeds and asafoetida and wait until seeds sputter, not letting them burn. If using Baries, add them now and fry for a few seconds.

6. Add onions, if used, and fry until golden brown.

7. Add vegetables, salt and turmeric(& chillies if used) and stir. Cook for a few minutes

8. Add rice and dal mix and stir fry for a couple of minutes. This will coat the rice and dal grains with oil.

9. Add enough boiling water to cover the rice, and 1/2 inch above it (1 inch, if not using pressure cooker).

10. Bring to a brisk boil, pressure cook for 2-3 whistles or pressures. If cooking in a pan, cover and simmer gently on a low fire, until almost all water is absorbed and rice and dal are tender. You will need more water if cooked without pressure.

11. Serve with natural yoghurt and papars/popodoms, Mango Pickle or any other pickle of your choice, Mango Chutney and natural yoghurt. A tsp. of ghee on top of the khitcheri before eating gives it an authentic flavour.

12. Also see Khitcheri and Also see Dal Selection.