Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 180 gdry split yellow moong dal
- 180 guncooked basmati rice, rinsed
- 2 tbspneutral oil
- 150 gonion, thinly sliced
- 20 gfresh ginger, grated
- 1 tspcumin seeds
- 1 eachbay leaf
- 1 eachsmall cinnamon stick
- ½ tspground turmeric
- 150 gcarrot, diced
- 200 gcauliflower florets
- 100 gfrozen peas
- 1200 mlwater
- 1 tspsalt
Make it
- Toast the dry moong dal in the saucepan over medium-low heat for 3–4 minutes, stirring, until lightly fragrant. Tip into a sieve, rinse and drain.
- Heat oil in the same pan. Cook onion for 6 minutes, then add ginger, cumin, bay leaf, cinnamon and turmeric; stir for 30 seconds.
- Add the rinsed dal, rice, carrot, cauliflower, water and salt. Bring to a boil, then cover loosely and simmer over low heat for 25 minutes, stirring several times to prevent sticking.
- Add peas and cook for 5 minutes more, until both rice and lentils are tender and the vegetables are soft. The consistency should be moist and spoonable.
- Remove the cinnamon stick and bay leaf. Let the khichuri settle for 2 minutes, then serve hot in bowls.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.