Khichdi

Yellow mung dal and yellow split peas are NOT the same thing. Yellow split peas will require much longer cooking times than the mung dal. Yellow split peas are found everywhere; mung dal not so much but Amazon is my go to place for it. Also known as kitchari, it's the go to meal...the soupier the better...for ailments of any kind but especially tummy/digestive system. Kitchari is the Ayurvedic version of chicken soup by the way!

Grew up eating this - sort my family's gujarati version of chicken soup - we make it in a pressure cooker to give a very porridge like quality. We always use black mustard seeds and lately - been adding some fresh grated ginger root. Put on full heat - when the pressure valve releases once - turn down to medium heat and then let the pressure set off twice more. Then I turn it off and let the pressure release naturally. In instantpot set for 7 minutes on manual. natural release -perfect.

Moong beans are not in fact lentils; they are from a different genus. However, in Indian cooking, dried and split beans, peas, and lentils are all referred to as “dal,” and are used in similar ways. Sometimes the English word “lentil(s)” is used as a catch-all synonym for dal of all sorts, probably because the more correct word, pulse, is not widely known.

The khichadi I grew up eating had none of those spices. My mother would have had a fit! Cardamom!! Just rice, moong dal, salt, turmeric and water. And ghee on top. Done. You could add asafoetida/ hing to the water. But that’s it. Comfort food at it best. And almost vegan.

Or not. For yellow khichdi just add turmeric, hing, cumin seeds, salt to the pot and let cook.

In all seriousness, I wouldn't recommend adding spices and ghee to a rice cooker mid-cooking process.

Technically this is what one does for a pullau - sautee in the spice mixture before cooking. The oil keeps the grains separate and one may want more of a risotto consistency and add spices after cooking or not at all. In kitchidi, traditionally the spice mix is optional and added after cooking. But of course one is free to improvise and invent as one wishes.

This was excellent. Very comforting. Altered the recipe a bit to accommodate what I had on hand. Used basmati rice rather than jasmine, used black mustard seeds (since it wasn't specified what type) and yellow split peas. After rinsing the peas I placed them in a large bowl with over 1 cup of water; cooked on high in microwave for 4 min. (didn't have time to soak them for long enough so they would cook fully with the rice). They ended up firm but cooked.

Seems easier and smarter to sauté rice and lentils in spice mixture, then add water. This is usually how I cook all aromatic rice dishes.

I have gotten out of the habit of white rice and learned to like brown rice better. Much more nutritious. Anyone know how to make this with brown rice?

Love this! I made some adjustments according to what was in my pantry and it worked out well. Brown basmati rice and brown lentils. Added more water and cooked twice as long for the brown rice. Lentils perfect. Love the spice mix; will definitely make this again.

Use a prepared curry powder mix instead of the individual spices. I like Sharwood's Mild Curry Powder.

Yellow split moong beans are a type of lentil. Lentil is a type of legume that according to Wikipedia, is "known for its lens-shaped seeds." So yeah, split peas are a lentil to and are a perfectly good substitute.

So, basically, I can just put rice, mung dal and tarka in a rice cooker.

Simple, fast, tasty, and easy to make - will definitely cook it again!