Rice and Moong Dal Khichari with Cauliflower

1 cup basmati rice
1/8 teaspoon asafetida powder
1 small cauliflower, washed, dried, and cut into 2 x 3/4-inch florets
4 tablespoons ghee or mixture of vegetable oil and unsalted butter
1/2 tablespoon scraped, finely shredded or minced fresh ginger root
1 tablespoon seeded, minced hot green chilies (optional)
2 teaspoons cumin seeds or powder
1 1/2 teaspoons turmeric
2/3 cup split moong dal (without skins)
7 cups water (including reserved rice-soaking water)
3/4 cup fresh green peas or frozen peas, defrosted (optional)
Up to 2 1/2 teaspoons salt
1 tablespoon ghee or butter

Wash rice and soak in warm water for 10 minutes.  Drain, reserving soaking water, and air-dry for 15 minutes before using.

Have cauliflower and asafetida ready next to the stove.  Heat 4 tablespoons ghee in pressure cooker pan.  When it is hot but not smoking, stir in the ginger root (and green chilies, if using), cumin and turmeric.  Fry for a few seconds, then add the asafetida, and quickly follow with the cauliflower.  Turn it around with a spoon, frying for 4-5 minutes or until slightly browned and partially cooked.  Stir in the rice and dal.  Fry for about 1 minute.

Add 7 cups water (use reserved rice-soaking water plus additional as needed to total 7 cups), and peas, if using.

Cover pressure cooker and bring to pressure.  Cook for 8 minutes under pressure.  Before serving, add the salt and 1 tablespoon of ghee or butter.

Can be served with thin slices of onion browned in oil or ghee, and/or yogurt, and/or diced avocado.


Serves 4 to 6.

From Lord Krishna's Cuisine by Yamuna Devi, with minor changes