Yellow Split Mung Bean Khichdi

Combine the rice and beans and wash them thoroughly, about 3 to 4 rinses or till the water runs clear.

In a pot, heat oil, add cumin seeds, when the cumin seeds sizzle, add aesofatido and then add the rice and beans. Stir for a moment, add the water.

Add the fenugreek seeds and bring the water to a boil and continue to cook on simmer till the rice is cooked half way, (when the rice grain is translucent on the outside and has a white center) about 15-20 mins.

Add more water as needed. Add salt, turmeric and continue to cook covered and on simmer, occasionally stirring the khichdi to make sure it does not stick to the bottom. Cook till the rice and lentils are completely cooked into a porridge kind of consistency, about 15 mins. Serve hot.

Preparation & cooking time: 40-45 mins

Serves 4-6 persons

Some interesting titbits:

Traditionally, in the region of Gujrat (North West region of India) khichdi is served mostly for dinner since it is very light and easy to digest. While its still hot, a little bit of ghee is added to it just before serving (being vegan I prefer olive oil and I discovered it tastes the same but feels much lighter), and it is beaten till completely blended. Khichdi can be served with: plain yoghurt or yoghurt milk and spicy pickle or a soup made with yoghurt and chickpea flour called kadhi, or a vegetable stew or sauteed green vegetables.

In the summer khichdi may be eaten with some milk added to it or its served with just some raw onions and yoghurt since these help in cooling the body. In the winter its served with some garlic chutney, kadhi or vegetable stew to creat warmth.

Once khichdi gets cold it becomes lumpy, so its best to keep it warm till it is served it or better yet cook just before dinner. If you are eating leftover khichdi, you can add some water to it before heating and mix it so that it blends into a porridge kind of cosistency.

In my home, leftover khichdi was eaten cold for breakfast… one of my most precious memories of my father is eating cold khichdi in the mornings with him, it was his favorite breakfast dish. Both of us loved to add in some spicy Indian berry (gunda) pickle. It may seem like a strange breakfast, but it was very satisfying and hearty.