Khichari style seasoned rice

Khichari is a nutritious seasoned rice featuring dal and rice. This dish can be eaten alone or accompanied by a saucy protein pack dish.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Soak mung beans in water for 12 hours by covering with cold water, then rinse thoroughly and drain. Add to a pot, cover with fresh water and boil for 15 minutes and then reduce the heat to simmer for a further 30-40 minutes or until tender. Set aside.

Step 2

In a bowl, rinse the rice under cold water until the water runs clear, drain and set aside.

Step 3

In a non-stick saucepan, heat the oil over moderate heat. Add the cumin seeds to the oil and fry until golden brown. Then add the scotch bonnet and ginger, sauté all ingredients for a few seconds and then add the turmeric and saffron.

Step 4

Add the broccoli pieces and stir-fry for 1 minute. Finally, add the mung beans and rice, stirring in the spices and vegetables for 1 minute.

Step 5

Add the stock and salt and bring to a full boil over high heat. Reduce the heat to low, partially cover, and slowly cook, for 30-40 minutes or until the mung beans and rice are soft, occasionally gently fold. If the khichari appears dries, slowly add up to one cup (250 ml) warm water.

Step 6

Before removing the khichari from the heat, fold in, chopped tomatoes and coriander leaves. Allow them to warm through for one minute. Serve hot.