South Indian Toor dal Khichari

Ingredients

• ½ C toor dal

• 1 C rice

• 1 walnut sized ball of dried tamarind pulp soaked in 1 Cup of hot water for 15-20 minutes

• 2 Tbsp ghee/oil

• 1 Tsp black mustard seeds

• 1 Tsp cumin seeds

• ¼ Tsp fenugreek seeds

• 1 dry red chili

• 1 green chili chopped

• 8-9 fresh curry leaves

• ½ Tsp yellow asafetida powder

• 1 C peeled and cubed potatoes

• 1 C green beans

• 1 C carrot cubed

• 1 c pumpkin, peeled and cubed

• 1 Tsp turmeric powder

• 2 Tsp sambar powder (look under Spice Blends section or use a store bought one)

• 5-7 C water

• 2 Tsp salt

• 2 Tbsp chopped fresh coriander leaves

Preparation

1. Wash and drain the rice and dal.

2. Squeeze to extract the tamarind puree. Keep aside.

3. Heat ghee/oil in a heavy saucepan; add mustard seeds, as the seeds splutter, add cumin seeds and when they darkens a little, add fenugreek, chilies, curry leaves and asafetida.

4. Add the vegetables, turmeric and sambar powder. Stir fry for 2-3 minutes. Add the rice and dal. Pour the tamarind extract, 7 Cups of water and salt. Bring it to a boil, then reduce the heat, cover partially, stirring occasionally cook until the vegetables, rice and dal are soft. (Alternately you may pressure cook with 5 Cups of water)

5. Add the coriander leaves. If the Khichari dries up, you may add some more warm water according to the consistency needed.

6. Serve hot with yogurt/papad.

Serves

4

By Anand Lila Devi Dasi