Creamy, restorative rice and split yellow moong dal khichari simmered with cauliflower florets, potatoes, and a fragrant cumin-ginger chhonk.
Dinner · 15 min prep · 35 min cook · serves 4 Newly added
Ingredients
- 1 cup basmati rice
- 1/2 cup moong dal (split yellow)
- 1.5 cups cauliflower , cut into bite-sized pieces
- 1 medium potato , peeled and diced into 1/2-inch cubes
- 6 cups water
- 3 tbsp ghee
- 1 tsp cumin seeds
- 1 dry red chili , halved
- 1 tbsp ginger , finely grated
- 1/2 tsp turmeric powder
- 1/4 tsp hing (asafoetida)
- 2 tbsp coriander leaves , chopped
- 1.5 tsp salt
Preparation
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Wash basmati rice and split yellow moong dal together until water runs clear.
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Bring 6 cups of water to a boil in a heavy pot; add washed rice, dal, turmeric powder, and salt.
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Simmer uncovered over medium flame for 15 minutes, skimming any froth from surface.
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Add cauliflower florets and diced potatoes; stir and simmer for 10 minutes until vegetables are tender.
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In a small skillet, heat ghee over medium flame.
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Add cumin seeds and dried red chili; allow seeds to brown.
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Stir in grated ginger and hing; fry for 30 seconds until fragrant.
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Pour hot sizzling ghee mixture directly into simmering khichari.
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Cover pot immediately with a lid and cook on low flame for 10 minutes until creamy and porridge-like.
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Stir in chopped cilantro, turn off heat, and rest 5 minutes before serving.
In the tradition
This preparation is the quintessential evening meal served across ISKCON temple communities worldwide. Split yellow mung beans break down into a smooth, digestible emulsion that carries the fat-soluble aromas of browned cumin seeds, ginger, and hing.
Sources & further reading
- Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking , Yamuna Devi (Page 80, Classic Khichari)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.