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Boiled rice, dal, and vegetables

This inexpensive dish is so satisfying that Çréla Prabhupäda once said, “A bowl of khitchri and a small portion of yogurt is a poor man’s feast fit for a king.”
This recipe is for “dry” khitchri, which has the consistency of rice that is slightly overcooked, soft, and a little moist.
Preparation and cooking time: 45 min
1 cup (200 g) mung dal, splitpeas, or whole mung beans
11/2 cups (250 g) medium or long-grained rice
1/2 cauliflower, washed and separated into small flowerets
3 tablespoon ghee or vegetable oil
2 teaspoon cumin seeds
4 medium-sized tomatoes, washed and quartered
2 fresh chillies, seeded and minced
2 teaspoon grated fresh ginger
1 teaspoon ground cumin
1/2 teaspoon asafoetida
7 cups (1.6 l) water
2 teaspoon salt
2 teaspoon turmeric
4 medium-sized potatoes, washed, peeled, and cubed
3 tablespoon lemon juice
2 tablespoon butter
1/2 teaspoon ground black pepper
Pick through the dal and wash it and the rice together. Let drain.
Meanwhile, wash, trim, and cut the vegetables. Heat the ghee or vegetable oil and fry the cumin seeds, chillies and ginger. After they sizzle for a minute, toss in the ground cumin and the asafoetida. After a few seconds, put in the diced potatoes and the flowerets of cauliflower. Turn the vegetables with a spoon for 4 - 5 minutes until they become flecked with brown spots. Now add the drained dal and rice and stir-fry for one minute. Pour in the water. Add the salt, turmeric, and tomatoes, and bring to a full boil over high heat. Reduce to low heat and cook with the pot partially covered for 30 - 40 minutes (if you use mung beans, cook a little more; split peas a little less) until the dal is soft and fully cooked. Stir once or twice in the beginning to prevent the rice from sticking to the bottom of the pot.
Finally, squeeze the lemon juice over the khitchri, put the butter on top, and simmer over low heat until the grains have absorbed all the liquid. Season with the pepper. Mix all the ingredients gently but quickly with a fork.
For an extra special khitchri, serve it with a little kadhi sauce. If you use brown rice, cook the khitchri for an extra 20 minutes.