Khichari (Savory Dal and Rice)**

1 cup basmati rice
1 cup mung beans, toor dal, lentils or split peas
6 cups water

*optional: you can soak your beans or dal or 1-2 hours before cooking

Bring the rice and dal/beans/lentils/or peas and water to boil in a pot. Cover, reduce heat and simmer until the dal is tender, and all water is absorbed. Stir occasionally and if you need to add more water to create a thinner porridge, add hot water. This will probably take 1 1/2 -2 hours.

2T ghee or oil 3/4 t black mustard seeds
ping of hing (optional) 1/4 t ground fenugreek
2T grated fresh ginger 1 t tumeric powder
1 1/2 t cumin seeds salt
chopped fresh cilantro

Heat the ghee or oil in a small skillet. At medium heat, add the mustard seeds, when they start to dance or pop add hing, cumin, fenugreek, ginger & tumeric. Do not burn spices, toast only for a couple of minutes. Add this mixture to your pot of Khichari. Season with salt if necessary and top with cilantro.

**This recipe is from the book Heaven's Banquet by Miriam Kasin Hospodar.

This is a useful recipe. It can also be cooked in a slow cooker for about three hours, or in a pressure cooker on high pressure for about five minutes.

One can live solely on khichari, and some people do.

The cost of ingredients is phenomenally low.

There are many variations in recipe, from the plain to the gourmet, with nuts and dried fruit.

It is a healing food.