Sometimes called pongal , this South Indian version of khichari is juicy, thick and mildly seasoned. It is an ideal way to combine the complementary proteins of yellow or green split peas and rice. When eaten together, the peas and rice supply 43 percent more usable protein than when eaten separately. A generous sprinkling of cashew bits further enriches this easy-to-make, high-protein dish. What is more, it is easy to digest and tastes wonderful. If you want to use less ghee , dry-roast the cashews and reduce the amount of ghee to as little as 1 tablespoon (15 ml). For a special luncheon, try it with Crackling-Crispy Dal Wafers , steamed spinach with Basil Nutmeg Butter, Baked Bananas Stuffed with Tamarind-Flavored Coconut and Shredded Cucumbers in Smooth Mint-Flavored Yogurt . If you want to add a sweet, try fresh fruit or the rich, elegant taste of Sliced Oranges with Maple Cream .
Dal soaking time: 3–5 hours
Preparation time (after assembling ingredients): 5 minutes
Cooking time: 1 hour
Serves: 5 or 6
• ⅓ cup (65 g) yellow or green split peas
• 7½ cups (1.75 liters) water
• 5 tablespoons (75 ml) ghee or a mixture of vegetable oil and unsalted butter
• 2 tablespoons (30 ml) scraped, finely shredded or minced fresh ginger root
• 2 teaspoons (10 ml) cumin seeds
• 6 whole cloves
• ¼ teaspoon (1 ml) yellow asafetida powder ( hing)
• 1 cup (95 g) basmati or other long-grain white rice
• 1 teaspoon (5 ml) turmeric
• ½ teaspoon (2 ml) freshly cracked black pepper
• 1½ teaspoons (7 ml) salt
• ⅓ cup (50 g) coarsely chopped or broken raw cashews
• 5 or 6 pats butter for garnishing (optional)
• 5 or 6 parsley sprigs for garnishing
* This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths .
1. Soak the split peas in 2 cups (480 ml) hot water for 3–5 hours before use. If basmati rice is used, clean, wash, soak and drain as explained on page 6 .
2. Partially cook the split peas in 3 cups (710 ml) of rapidly boiling water for 20 minutes. Drain.
3. Heat 3 tablespoons (45 ml) of the ghee or oil-butter mixture in a heavy 3-quart/liter nonstick saucepan over moderate to moderately high heat. When it is hot, stir in the ginger, cumin seeds and cloves. Fry until the cumin seeds turn brown.
4. Add the asafetida powder. Immediately stir in the rice and fry for 2–3 minutes. Pour in 4 cups (1 liter) of water and add the turmeric, black pepper and salt. Bring rapidly to a full boil. Stir in the split peas. Cover with a tight-fitting lid, reduce the heat to low and slowly cook for about 30 minutes or until the rice and dal are tender. Stir in part or all of the remaining ½ cup (120 ml) of water if the mixture is too thick. Remove from the heat.
5. Heat the remaining ghee or oil-butter mixture in a small frying pan over low heat. Stir-fry the cashew bits until golden brown and fold them into the rice and dal stew. Garnish each serving with a pat of butter and a sprig of parsley.
