Tuesday, March 10, 2015


Rice and Mung Bean Stew (Khichari)

by Kurma Dasa

1/3 cup of whole mung beans (split mung does

well, too).

3 tablespoons Ghee (or other oil)

1/3 cup raw cashews (pieces or halves).

2 teaspoons cumin seed.

1 tablespoon hot chilies (depending on choice,

jalapena was the favored chili in original recipe).

2 tablespoons chopped or diced ginger.

1 teaspoon turmeric.

1 teaspoon yellow asafoetida (aka hing, in India).

1 small cauliflower (about 14 ounced cut up into


5 to 6 cups of water.

2/3 cup of cooked green peas

1 teaspoon of salt

1 tablespoon of butter

Fresh chopped cilantro


Take the cauliflower and break it into small flowerets. Rinse it off and set it aside. Also rinse a cup of rice and 1/3 cup of whole mung beans (which look like peas). In a large saucepan, 4 quarts or larger, heat 3 tablespoons of a favorite oil, canola, safflower, or the famous Indian Ghee. After it warms, toast 1/3 cup of raw cashews, just let them get a “golden” brown. Remove the cashews and add 2 teaspoons of cumin seed, and let it toast until it is golden brown, after that you add 2 tablespoons of freshly chopped or diced ginger, then add the 1 tablespoon of hot green chilis, sauté for a few seconds, then add teaspoons each of asafoetida and turmeric.

Now you have a kind of sauce. You add the cauliflower flowerets and stir making sure they are covered in the mixture. Then add the rice and mung beans with the cauliflower and spices and stir for one minute.

When everything is mixed up and covered with the sauce add 5 to 6 cups of water and bring it to a boil. Lower the flame and let it simmer in a partially covered pot for about 30-40 minutes.

While your pot is simmering on low do this. Chop a cups worth of tomatos, add 2/3 cup of a can green peas, 1 teaspoon of salt, 1 tablespoon of butter or margarine and some fresh chopped cilantro if you choose, together in a bowl with the toasted cashews.

When the cauliflower, rice and mung beans are done (don’t let it get too dry, if so add water) fold the bowl of cashews, salt, tomatoes, peas, and butter or margarine into the recipe. Let it warm so the new ingredients are hot, then you may turn off the stove.

Serve hot.

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