Bir Mala's Khichari (mung Beans and Rice)

Recipe Ingredients

1/2 cup	80g / 2.8oz	Split peeled mung beans
1 cup	160g / 5.6oz	Basmati rice
3 tablespoons	45ml	Ghee - (clarified butter)
1/3 cup	78ml	Raw cashews
2 teaspoons	10ml	Cumin seeds
1 teaspoon	5ml	Jalapeno chile - chopped (small)
2 tablespoons	30ml	Grated ginger root
1 teaspoon	5ml	Ground turmeric
1 teaspoon	5ml	Asafetida
1 teaspoon	5ml	Cauliflower - broken into florets (small)
5 cups	1185ml	Water - (to 6)
1 1/2 teaspoons	7.5ml	Salt
1 tablespoon	15ml	Butter
2/3 cup	157ml	Frozen peas - thawed in warm water
1 cup	62g / 2.2oz	Coarsely chopped tomatoes
1/2 cup	8g / 0.3oz	Cilantro leaves
		Lemon wedges
		Yogurt

Recipe Instructions

Bir Mala Beca teaches cooking classes at the Hare Krishna Community in Culver City, CA. As a vegetarian cook, she focuses on how to enhance legume protein with nuts, grains or dairy products. In this recipe, she uses fried cashews, basmati rice and clarified butter.

Place mung beans and rice in strainer and rinse well. Heat ghee in non-stick Dutch oven. Add cashews and fry until golden. Remove and set aside.

In same oil, fry cumin, chile and ginger until lightly browned. Add turmeric and asafetida. Add cauliflower and stir until well mixed with spices. Cook gently 5 to 10 minutes. Add mung beans and rice. Add 5 cups water and bring to boil. Reduce heat to low, cover and simmer until rice is tender and liquid is absorbed. Mixture should be moist and creamy. If too dry, add remaining 1 cup water. When done, fold in salt, butter, peas, tomatoes and cashews. Serve topped with cilantro. Accompany with lemon wedges to squeeze over mixture and with yogurt.

Source:
Bir Mala Beca

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