South Indian Toor dal Khichari
• 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
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.
By Anand Lila Devi Dasi