Cooking Index - Cooking Recipes & IdeasBir Mala's Khichari (mung Beans and Rice) Recipe - Cooking Index

Bir Mala's Khichari (mung Beans and Rice)

Cuisine: Indian
Courses: Starters and appetizers
Serves: 8 people

Recipe Ingredients

1/2 cup 80g / 2.8ozSplit peeled mung beans
1 cup 160g / 5.6ozBasmati rice
3 tablespoons 45mlGhee - (clarified butter)
1/3 cup 78mlRaw cashews
2 teaspoons 10mlCumin seeds
1 teaspoon 5mlJalapeno chile - chopped (small)
2 tablespoons 30mlGrated ginger root
1 teaspoon 5mlGround turmeric
1 teaspoon 5mlAsafetida
1 teaspoon 5mlCauliflower - broken into florets (small)
5 cups 1185mlWater - (to 6)
1 1/2 teaspoons 7.5mlSalt
1 tablespoon 15mlButter
2/3 cup 157mlFrozen peas - thawed in warm water
1 cup 62g / 2.2ozCoarsely chopped tomatoes
1/2 cup 8g / 0.3ozCilantro leaves
  Lemon wedges

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.

Bir Mala Beca


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