About This Recipe Inspired by a traditional Bengali recipe from Srila Prabhupada’s sister, Pishima, this dish is a complete meal in one pot. What makes it truly special is the technique of dry-roasting the toor dal before cooking, which imparts a wonderful nutty aroma and deep flavor. It’s a comforting, nourishing, and richly spiced dish perfect for a wholesome lunch or dinner.
• Soak Time: 3 hours
• Preparation Time: 25 minutes
• Cooking Time: 1 hour 15 minutes
• Serves: 6 to 8
Ingredients
For the Rice and Dal:
• 1 cup (190g) basmati rice
• ⅔ cup (135g) toor dal (split pigeon peas), also known as arhar dal
• ¼ cup (40g) raisins
Vegetables:
• 1½ cups cauliflower florets (from about ½ a small head)
• ⅔ cup sliced radishes (red or daikon)
• ⅔ cup green beans, trimmed and cut into 1-inch pieces
• 2 medium tomatoes, chopped
Whole & Ground Spices:
• 2-inch cinnamon stick
• 8 whole cloves
• 6 green cardamom pods
• 1 teaspoon fresh ginger, finely grated or made into a paste
• 1 teaspoon (5 ml) turmeric powder
• 1½ teaspoons (7 ml) salt, or to taste
For the Tempering (Tadka):
• ⅓ cup (80 ml) ghee or a neutral vegetable oil, divided
• 2 teaspoons (10 ml) cumin seeds
• 1 bay leaf
• ¼ teaspoon asafetida (hing)
For Garnish:
• 2 tablespoons chopped fresh coriander (cilantro) or parsley
• Pats of butter or a drizzle of ghee (optional)
Instructions
1. Prep the Rice and Dal:
Rinse the basmati rice in cool water until the water runs clear. Let it soak in fresh water for 30 minutes, then drain completely.
Rinse the toor dal. Soak it in hot water for at least 3 hours. (Quick Soak Tip: Place dal in a pot, cover with water, bring to a boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour.)
After soaking, drain the dal thoroughly in a colander and let it air-dry for about 20 minutes.
In a dry, heavy-bottomed pan over low heat, dry-roast the drained dal, stirring often, for about 12-15 minutes until it turns a light golden-brown and becomes aromatic. Set aside.
While the dal is roasting, soak the raisins in warm water for 15 minutes, then drain.
2. Prepare the Spices & Vegetables:
Using a spice grinder or mortar and pestle, grind the cinnamon stick, cloves, and the seeds from the cardamom pods into a fine powder. Mix this ground spice blend with the grated ginger to form a coarse paste.
Heat about 3-4 tablespoons of the ghee or oil in a large skillet over medium-high heat. Add the cauliflower florets and pan-fry until they have golden-brown spots. Remove with a slotted spoon and set aside.
In the same skillet, fry the sliced radishes until lightly browned. Remove and add them to the bowl with the cauliflower.
3. Build the Khichari:
In a large, heavy-bottomed pot or Dutch oven, heat the remaining ⅓ cup of ghee/oil over medium heat.
Add the cumin seeds and fry until they sizzle and turn a shade darker, about 30 seconds.
Add the bay leaf and asafetida, followed immediately by the ginger-spice paste. Stir-fry for 30-45 seconds until fragrant.
Add the chopped tomatoes and cook until they soften.
4. Simmer and Cook:
Pour in 7½ cups (1.75 liters) of water. Add the toasted dal, drained rice, turmeric powder, and drained raisins. Stir well.
Bring the mixture to a rolling boil over high heat.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20 minutes.
Uncover and stir in the pan-fried cauliflower, radishes, and fresh green beans.
Cover again and continue to cook for another 30-40 minutes, stirring occasionally to prevent sticking. The khichari is done when the rice, dal, and vegetables are tender and have absorbed most of the water. Stir more frequently during the last 10 minutes.
5. Serve:
Once cooked, turn off the heat. Stir in the salt and the chopped fresh coriander.
Ladle the khichari into bowls. Garnish each serving with an optional pat of butter or a drizzle of ghee for extra richness.
Tips and Modern Variations
• Pressure Cooker / Instant Pot Method: To save significant time, you can make this in a pressure cooker. After step 3 (building the base), add the water, dal, rice, and all vegetables at once. Cook on high pressure for 12-15 minutes, then allow for a natural pressure release.
• Vegetable Variations: Feel free to add other vegetables like diced potatoes, carrots, or green peas. Add them along with the green beans in step 4.
• Consistency: For a thinner, more porridge-like khichari, add an extra cup of water. For a firmer, pilaf-style dish, reduce the water by one cup.
• Garam Masala: If you are short on time, you can substitute the homemade spice blend with 1½ teaspoons of a quality store-bought garam masala. Add it with the turmeric in step 4.
