I believe this recipe is originally from Lord Krishna’s Cuisine, but I might be wrong. I made some slight changes to lazify it and suit my tastes.
Ingredients
- 1 cup basmati
- 1 cup toovar daal
- 1/4 cup raisins (used gold ones)
- 2 inch cinnamon stick
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamon
- 1/2 inch ginger, minced
- ~ 1 cup oil (did not measure, used canola)
- 1 onion, diced
- 1/2 small cauliflower florets
- 2/3 cup sliced radishes
- 2 tsp cumin seeds
- 1 bay leaf
- 1/2 tsp asafetida
- 7 1/2 cups water
- 1 tsp turmeric
- 1 cup snap peas/green beans
- 2 tsp salt
Soak toovar daal for 5ish hours, then drain and air dry for 20-25 minutes. Dry roast the beans on low heat until reddish brown, about 12 minutes. Break up the cinnamon stick and set aside with the cloves, cardamon and ginger. Soak the raisins in hot water. In a large pot add about 1/3 cup of oil on med heat, add and brown the cumin, then add the bay leaf, asafetida and other spices set aside above and cook for about 30 seconds. Then add the daal, rice, water, turmeric and raisins and bring to a boil. Once boiling, reduce the heat to a simmer and cover for 15 minutes. When bringing the khichari to a boil, add oil to a saute pan and when hot add the onion and cook until translucent, then add the cauliflower and radish. After a few more minutes and the 15 minutes of cooking has passed, add the sauteed veggies (and green beans/snap peas) to the pot with the daal and rice. Continue cooking for 30-40 minutes, stirring occasionally until the grains are soft and water absorbed. Add salt to taste and serve with cilantro/chutneys/pickles.