Khichadi

Ingredients :

1/2 cup rice

1/4 cup mung dhall

water

salt

oil

1/2 bowl diced carrots

1 potato sliced

1/2 bowl of peas

1 tomato diced

spices : 1 tablespoon ginger grated or diced, 1 tablespoon red chili powder, 1 tablespoon cumin seeds petit anis, 1 tablespoon turmeric powder, 1 tablespoon garam masala powder

Procedures :

1. In a pan, add 1/2 cup of rice and 1/4 cup of mung dhall. Fill the pan with water and soak for 45 minutes.
2. After 45 minutes, drain the water and wash and rinse the grains till clean. Then drain the water.
3. In a plate prepare all the spices : 1 tablespoon ginger grated or diced, 1 tablespoon red chili powder, 1 tablespoon cumin seeds (petit anis), 1 tablespoon turmeric powder, 1 tablespoon garam masala powder
4. Fill in bowls with – diced carrots, potatoes, peas and tomatoes.
5. In a pressure cooker, add 2 tablespoon of oil. Sauteed these spices – ginger, cumin seeds.
6. Add the rice and mung dhall mixture. Mix. Then pour in 3 cups of water.
7. Add all the diced vegetables – carrots, potatoes, peas, tomatoes. Mix.
8. Add 1 tablespoon turmeric powder, 1 tbsp red chili powder and 1 tablespoon garam masala. Stir.
9. Add salt to taste.
10. Close the lid. Wait for 2 whistles and check the cooking.
11. If soft enough, remove khichadi from heat. Allow to cool.

Serve with snoek fish or coconut chutney!