Everyone has their own idea of comfort food. In Indian, khichuri seems to be a favorite comfort food, especially during the monsoon season. Although favorite khichuri recipes vary from family to family, they all have rice and moong dal (split yellow mung bean) as the basis. Most of the spices used in India would be fresh, but I’ve given the ground equivalents for those of us that don’t have access to all the fresh spices. Below is a basic, and yummy, khichuri recipe.

Khichuri Recipe Ingredients – Serves 4 – 6

• 1/2 cup basmati or white rice
• 1/2 cup moong dal (split yellow mung bean) or yellow lentils
• 1 medium potato, peel and cut into 6 pieces
• 1/2 cup frozen peas, defrosted
• 1 cup cauliflower flowerets
• 1 tablespoon ghee or vegetable oil
• 1 bay leaf
• 2 green cardamom or 1/2 teaspoon ground cardamom
• 1 stick of cinnamon or 1/2 teaspoon ground cinnamon
• 1 tablespoon shredded ginger or 1/4 teaspoon ground ginger
• 3 cloves or 1/4 teaspoon ground cloves
• 1/2 teaspoon cumin seeds or 1/4 teaspoon ground
• 1 or 2 green chilies, slit
• 1/8 teaspoon turmeric (desirable but optional)
• 1/2 teaspoon salt

Khichuri Recipe Directions

If you are using moong dal, dry roast on medium heat until it starts to brown. Remove from heat and cover with 2 cups warm water. Note: If you are using yellow lentils you do not need to brown or soak.

Heat ghee or vegetable oil in a pot on medium heat. If you are using fresh spices, add bay leaf, cardamom pods, cloves, cinnamon, cumin seeds, chilies and ginger. Stir until you can begin to smell the spices. If you are using ground spices, they will be added later.

Add the potato and cauliflower. Sprinkle with turmeric. Stir-fry until the potato and cauliflower just begin to brown.

If you are using moong dal, add them and the 2 cups of water they are soaking in into the veggie mixture. If you are using yellow lentils, add them to the veggies along with 2 cups of water.

Add the ground spices to the water.

Cover pot and cook until water starts to boil. Turn down heat to medium low. Cook until the moong dal or yellow lentils just begin to soften, about 10 minutes.

Add rice, 2 more cups water and salt to the pot. Cover and stir occasionally.

Add peas 10 minutes later.

Continue cooking, stirring occasionally, until lentils, rice and veggies are cooked, about 10 minutes. Add more water if necessary. Note: some people like their khichuri “soupy” and other people prefer it on the dry side. You can control this by the amount of water you add towards the end of the cooking.

Khichuri can be eaten as a main dish or as a side dish.