Serves: 4
Total Calories: 78

1 cup basmati rice, , sorted and washed in 3 to 4 changes of water
1/3 cup dried green split mung beans (chilkae vaali mung dal), sorted and washed in 3 to 4 changes of water
5 1/2 to 6 cups water
4 black cardamom pods, crushed lightly to break the skin
1 teaspoon black peppercorn
2 sticks cinnamon (1-inch each)
3/4 teaspoon salt, or to taste
2 tablespoons melted ghee or olive oil
1 1/2 teaspoons cumin seeds

1. Place the rice and the dal in a pressure cooker along with 5 1/2 cups water, the cardamom pods, peppercorns, cinnamon, and salt. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and stir the rice. The khichadi should be soft and creamy if not, then add more water, if needed, cover and boil, stirring a few times, until it is soft and creamy, about 5 minutes. Transfer to a serving dish.

2. Heat the ghee (or oil) in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the tarka to the khichadi and, mix lightly, with parts of it visible as a garnish. Serve.

VARIATION: To cook in a pan, place everything except the ghee and cumin seeds in the pan and cook over medium-high heat, stirring occasionally, until the dal and rice are soft and creamy, adding another cup of water if the khichadi is dry, about 45 minutes. Top with the tarka and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 78
Calories from Fat: 61

More Recipes from the 1000 Indian Recipes Cookbook:
* Rice
Basmati Pilaf with Caramelized Onions and Broccoli
Basmati Rice with Whole Spices
Basmati and Wild Rice Pilaf with Roasted Nuts
Boiled Basmati Rice
Brown Basmati Rice with Asafoetida
Coorgi Yogurt Rice
Corn, Peas, and Tomato Fried Rice
Cranberry Pilaf
Creamy Cracked Wheat with Mixed Lentils and Beans
Creamy Cracked Wheat, Rice, and Mung Beans
Creamy Rice and Mixed Vegetables with Spinach Ribbons
Creamy Rice and Split Mung Beans with Cumin Seeds
Garlic Shrimp Pilaf with Coconut Milk
Ginger-Mint Pilaf with Potatoes and Roasted Cumin Seeds
Goan Coconut Milk Pilaf
Grilled Bell Pepper Fried Rice
Hyderabadi Layered Rice with Cooked Chicken
Hyderabadi Layered Rice with Marinated Chicken
Hyderabadi Layered Rice with Mixed Vegetables
Kashmiri Mixed Vegetable Pilaf
Layered Rice with Eggplant and Coconut
Layered Rice with Fragrant Lamb Chops
Layered Rice with Fragrant Mixed Nuts and Saffron
Layered Rice with Lamb and Apricots
Lemon Rice
Long-Grain Rice with Roasted Peanuts
Madras-Style Spicy Eggplant Rice
Mixed Cauliflower Pilaf
Mixed Vegetable Pilaf
Moist Ground Lamb Pilaf
Morel Mushroom Pilaf with Pistachios and Silver Leaves
Pilaf-Style Rice and Yellow Mung Beans with Ginger
Pilaf-Style Tapioca Pearls
Potato, Coconut, and Yogurt Fried Rice
Pressed Rice Flakes with Peas and Potatoes
Pressed Rice Flakes with Tamarind
Punjabi Green Chickpea Pilaf
Quick Cilantro-Garlic Pilaf with Peas
Quick Soybean Pilaf
Roasted Fresh Fenugreek Leave Pilaf
Roasted Saffron Basmati Rice
Royal Fresh and Dried Fruit Pilaf
Savory Saffron and Almond Rice
Simple Cumin Basmati Rice
Simple Lamb Pilaf
South Indian Mustard and Asafoetida Pilaf
South Indian Sesame Rice
South Indian Tamarind Rice
Spicy Chicken Pilaf
Spicy North Indian Egg Curry
Spinach and Red Bell Pepper Pilaf
Steamed Basmati Rice (Absorption Method)
Steamed Basmati Rice with Dry-Roasted Spices
Steamed Green Basmati Rice
Steamed Turmeric and Red Peppercorn Basmati Rice
Stir-Fried Indian Vermicelli with Coconut and Vegetables
Stir-Fried Mushrooms and Red Chard Pilaf
Stir-Fried Spicy Semolina
Tangy South Indian Rice and Pigeon Peas
Tofu and Chickpea Pilaf
Yogurt and Cashew Rice