Khichedi or Rice, lentils and mixed vegetable rice

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Ingredients (serves 4):

• 1 cup rice
• 2 cups of  split mung bean lentils with the husks on
• 1 cup of peas or mixed vegetables (optional)
• 1 teaspoon salt
• half teaspoon turmeric
• Some butter or ghee (Optional).  Vegans can use Flora or something similar.

Method:

1.  Mix the rice and mung bean lentils and wash them well.

2. Add 4 cups of water to the mixture and start cooking the Khichedi or Rice, lentils and mixed vegetable rice in a saucepan and put it to cook on medium heat.  Add the salt and turmeric to the mixture. Add the peas or mixed vegetables to the mixture (optional).

3. Once the khichedi starts cooking and the water is absorbed- turn the heat to low.( keep checking the khichedi whilst it is cooking (but do not get tempted to keep stirring it)- in case you need to add more water).

4. Khichedi is usually cooked until it becomes soft and mushy but shouldn’t get too dry.  Keep checking to make sure it doesn’t stick to the bottom of the saucepan.

5.  Khichedi should be served hot and if allowed add a knob of butter or vegan spread to it.  It can also be eaten on its own but the true kathiawadi style is to eat it with spinach curry or kadhi