Instructions: Wash the rice and lentils well and leave in a bowl of water to soak.

Heat the oil in a medium heavy-bottomed saucepan. Add the curry leaves, mustard and onion seeds, and onion. Fry for about 2 minutes until aromatic and the onion softens.

Low the heat and add the ginger, garlic, turmeric, carrot, peas, green beans and salt to taste.

Drain water from rice and lentils and add to the spiced onion mixture. Stir for about 2 minutes, then add 4 cups water. Stir gently and add chopped cilantro. When water begins to boil, lower heat, cover the pan, and cook for 15-20 minutes.

Lease to stand off the heat, still covered for 5 minutes before serving. Garnish with cilantro sprigs.

Description: "Rice and lentils"

Start to Finish Time:
"1:00"

NOTES : Khicheri means rice cooked with lentils or other pulses. Shehzad adds vegetables to this version, which makes it a lot more interesting and tasty. Masoor dhal means salmon-colored lentils.

This dish is normally served without veggie. Someone said its easy to digest.

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