Mung, Rice & Vegetable Stew A.K.A. Khichari (Vegan & Gluten Free)

This hearty dish featuring basmati rice, split or whole mung beans or red lentils and, vegetables found in the fridge and freezer, is a comforting dish that can either be on the drier side porridge like or, a thick stew that is mopped up with rotis or bread. My mother always made “Khichadi” without onion and garlic as she said it was an Ayurvedic recipe that was supposed to help the body to heal from inside…. I on the other hand am more concerned about the accompaniments to go with this dish, a big pile of “Papad” or, “Poppadums” is a necessity or, potato crisps or chips can be substituted instead and, some cold coconut or soy yogurt to serve. A lemon wedge to sprinkle lemon juice over all and sundry to jazz up the flavours just before digging in is also mandatory!

We need,

• Split Mung Beans, rinsed and soaked – 1/4 cup
• Brown or White Long Grain Basmati, rinsed and soaked – 1 cup
• Coconut Oil – 2 tablespoons
• Curry Leaves – 6 to 8
• Tomato, finely chopped – 1 medium
• Fresh Ginger Root, minced – 1 tablespoon
• Mixed Vegetables (fresh or frozen) ( I used potato, carrot, beans, peas & broccoli) –  2 cups
• Mustard Seeds – 1 teaspoon
• Cumin Seeds – 2 teaspoons
• Green Cardamom Pods – 4
• Turmeric Powder – 1 teaspoon
• Asafoetida Powder – 1 teaspoon
• Warm Water – 4 to 5 cups spending on consistency
• Salt, to taste
• Fresh Coriander Leaves & Stalks, sliced finely – 2 tablespoons for garnishing

Directions,

1. Heat oil in a thick bottomed pan (I used my pressure cooker).
2. Add the mustard seeds into the oil and wait for them to pop.
3. Mix in the cumin seeds, cardamom pods and turmeric powder.
4. Stir in the asafoetida, ginger and curry leaves.
5. Add the tomato and cook until softened.
6. Mix in the rice and lentils and coat well in the spice mix.
7. Stir in the vegetables and add salt.
8. Cover with 4 cups of water and mix well.
9. Add in more water if required and cover the pan.
10. If using a saucepan then bring to a boil over high heat and reduce the heat and cook for 20 – 25 minutes.
11. If using the pressure cooker then, cover and cook on high for 10 – 15 minutes.
12. Take off the heat and cool. Add another cupful of warm water if required at this stage.

Garnish with coriander and serve hot!