Step 1

Wash the lentils and rice (you can do that in a colander at the same time) until the water is quite clear.

Step 2

Peel the ginger and grate it finely.

Step 3

Now prepare the vegetables: wash them, peel them if necessary, and cut them into small pieces.

Step 4

Heat oil in a saucepan and fry the whole spices (cumin, fenugreek, and mustard seeds) and the pinch of asafoetida for about half a minute. Be careful not to burn them.

Step 5

Add ginger, chili, turmeric, and pepper. Stir and sauté for a few seconds. If you are using tomatoes for your khichari, add them now and fry them as well, for about two minutes.

Step 6

Now add rice, lentils, vegetables (if you use some spinach: add it towards the end of the cooking time), water and salt.

Step 7

Stir and simmer on low heat for about 35 minutes. Check in between and stir so that nothing burns. The consistency of your khichari shall be like porridge.

Step 8

If you like, cut fresh coriander and add it at the end of the cooking time.

Step 9

Sometimes I like to serve (coconut) yogurt with khichari. And definitely some soy sauce and sometimes Tabasco as well. I love the salty and sour aroma with lentils.