Rice and Toasted Toor Dal Khichari with Mixed Vegetables

2/3 cup split toor dal
1 cup basmati rice
1/4 cup raisins
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 inch scraped ginger root, grated
3 tablespoons water
1 cup vegetable oil
1/2 small cauliflower, cut into 1-inch florets
2/3 cup sliced red or white radishes
2 teaspoons cumin seeds
1 bay leaf or 10 curry leaves
1/4 teaspoon asafetida powder
2 medium-sized tomatoes, each cut into 8 pieces
7 1/2 cups water
1 teaspoon turmeric
2/3 cup green beans, cut into 1-inch lengths
2 teaspoons salt

Wash dal and soak in hot water for 3 hours.  Drain and air-dry for 20-25 minutes before using.

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

Soak the raisins in hot water for about 15 minutes, then drain.  

Dry-roast the dal in a heavy iron frying pan over low heat, stirring frequently, for about 12 minutes or until the dal turns reddish-brown.  Set aside.

Combine ground spices in a small bowl.  Add grated ginger and 3 tablespoons water to the ground spices and mix well.  Set aside.

Heat the oil in a medium-sized frying pan over moderately high heat.  When it is hot, shallow-fry the cauliflower until slightly browned, then remove it with a slotted spoon to a bowl.  Shallow-fry the sliced radishes until slightly browned, remove with a slotted spoon, and remove to the same bowl.  Remove the oil from heat.  Transfer 1/3 cup of the hot oil to the pan of pressure cooker.  

Heat oil over medium heat.  Stir in the cumin seeds and fry until they turn brown.  Toss in the bay leaf or curry leaves and then the asafetida, and then immediately follow with the spice paste.  Fry for about 30 seconds, then stir in the tomato pieces and fry until they glisten with oil.  Pour in the 7 1/2 cups water, and add toasted dal, rice, turmeric, raisins, cauliflower, radishes, and green beans.  Cover pressure cooker and bring to pressure.  Cook for 8 minutes under pressure.  Before serving, add salt, then adjust to taste.


Serves 4 to 8.

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