Instructions: Wash the rice and split mung beans together well, drain and allow to stand about 10 minutes.

In a medium-sized saucepan, prepare one of the following spice mixtures:
Spice Mix 1

1 1/2 Tsp. Black Mustard Seeds
1/2 Tsp Asafetida (Hing)

1 Tsp. Turmeric (Haldi)

1/4 Tsp. Chili Powder

Heat the oil and add the mustard seeds, frying them till they pop like popcorn. Now quickly add the remaining spices and fry briefly.

OR

Spice Mixture 2

2 Tbs Ghee or Butter
1 1/2 Tsp. Cumin seeds (Jeera)

1/2 Tsp Asafetida (Hing)

1 Tsp. Turmeric (Haldi)

4 cloves
1 sml. stick cinnamon

Heat the Ghee or butter and fry the cumin seeds until they are lightly browned and fragrant. Add the cloves and cinnamon, fry briefly then quickly add the remaining spices and continue as for Spice Mixture 1.

Add the rice/split mung bean mixture to the spice mixture and saute for a few minutes. Add the hot water, salt, sugar and the tomato pieces and bring to the boil.

Lower the heat and allow the Khichadi to simmer gently without a lid until the water and the rice mixture are at the same level. Now cover the pot, turn the heat to very low and allow to steam about 20 minutes until both rice and split beans are cooked. The mixture should be very soft. If it appears too dry, or some grains are still hard, pour a little hot water over the surface, cover and allow to steam a few minutes longer.

Serve hot sprinkled with fresh, chopped coriander and a spoonful of ghee per portion. Very good with a hot vegetable soup and roasted Poppadums!

serves 2-3

Khichadi is one of the most easily digestible of Indian dishes; if you want to make a more complete meal, saute a few chopped vegetables

(Zucchini, potatoes,carrots, green beans) in the spice mixture before adding the rice/bean mixture.

NB. All of the above spices (Indian names given in brackets) and ingredients such as Basmati rice, Mung dal and Ghee (although home-made tastes much better!) are easily available at Asian stores

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