| Procedure
Wash the rice and mung dhal twice, using plenty of water. If you have time, let the mung dhal soak for a few hours before cooking, to help with digestibility. Powder the coriander, cumin and fennel seeds using a coffee grinder or mixie. In a pan add washed rice, dhal, turmeric powder, spice powder (coriander, cumin, and fennel), salt, ghee and water. Bring to a boil, and boil for 5 minutes uncovered, stirring occasionally. Turn down heat to low, and cover, leaving the lid slightly ajar. Cook until tender, about 30 to 50 minutes stirring occasionally. Finally add the cilantro leaves while the khichri is hot.
Serves 6
Variations
Red basmati rice can be substituted for basmati rice. Any vegetable can be added to the khichri. If adding vegetable, add it half way through the cooking so that the vegetable does not get overcooked.
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