Spiced Khichadi with Crispy Okra
- ½ cup yellow split mung dal
- ½ cup basmati rice or brown rice
- 2 teaspoons ghee
- 1 cinnamon stick
- 2 cardamom pods
- 2 whole cloves
- 1 tablespoon Bombay Biryani or Khichadi spice blend
- 1 teaspoon (heaping) freshly grated ginger
- 1 tablespoon chopped cilantro including stems
- ⅓ cup diced carrots
- ⅓ cup peas
- ⅓ cup halved snow peas
- Salt to taste
- 1 ¾ cup water
Rinse rice and mung dal 2–3 times in cold water and soak for 2–3 hours or overnight.
In a 4-quart pot over medium heat, warm the ghee. When the oil has melted and is warm, add the whole spices: cardamom, cloves and cinnamon stick. Sauté for about 30 seconds to release the aroma. Add the Bombay Biryani or Khichadi spice blend, and stir for about 45 seconds to 1 minute to gently activate the spices, but not burn them. Mustard seeds will begin to pop, keep a lid handy to cover if needed.
Add in the diced carrots, peas, chopped cilantro, grated ginger, and salt. Stir to meld the flavors together, about 1 minute. Add the drained rice, mung, and water. Stir gently and bring to a boil. Then lower the heat to low and cover. Cook for about 15 minutes, then gently stir in the snow peas and continue to simmer on low for another 7–10 minutes or until the rice and mung are cooked and the water is absorbed.
Turn off the stove and let sit covered for about 3 minutes to absorb any bits of water. Letting it sit in the steam also continues the cooking process and creates a fluffier rice without adding additional water. Top with okra fries (recipe below) and chopped cilantro if desired.
Notes: Depending on the soak time, more or less water may be needed. I soaked mine for 3 hours and found 1 ¾ cup water to be the perfect amount. If soaking longer, less water may be needed to prevent the rice from getting soggy.
Crispy Okra Fries
- 2 teaspoons ghee
- 12–15 okra, quartered lengthwise
- ¼–½ teaspoon Bombay Biryani or Khichadi Spice Blend
Cut off the top stem of the okra, slice in half lengthwise, and slice in half again, especially if the okra is wide. Coat with about 1–2 teaspoons of melted ghee and spread onto a baking sheet so the pieces are separated from each other.
While the khichadi is cooking, place the baking sheet on either the second shelf of a top broiler, or in the broiler. Check and shake every couple of minutes to prevent burning. Roast until the green color is muted and the pieces are slightly browned. About 6–8 minutes.
Remove, and while the sheet is hot sprinkle the okra with ¼–½ teaspoon of Bombay Biryani or Khichadi spice blend. Gently shake the sheet to coat evenly and lightly roast the spices. Serve on top of the khichadi.
Easy Greek Yogurt Dip
- 1 cup Greek yogurt
- 1 tablespoon fresh dill weed, chopped
- 1 tablespoon onions, minced
- Pinch of mineral salt
Mix all of the ingredients together. Let sit for 15 minutes. Serve with khicadi and crispy okra.