Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is a staple meal in my home, full of nutrition and flavour, but not costly. I think it is Indian. Garnish with some sliced spring onion, fresh coriander and sliced chilli and serve with an Indian style cucumber and tomato salad for a complete meal!

Directions

  1. Start boiling the rice – Once it starts to soften, add the mung beans and cook until both the rice and mung beans are tender.
  2. Meanwhile, heat oil in a small fry pan and add onion, bay leaves and spices.
  3. Cook until the onion is softened and the spices are fragrant.
  4. Add to the beans and rice once they are soft.
  5. Remove the bay leaves, cloves and cinnamon quills and season to taste and serve.
Most Helpful

Yes, this is an Indian recipe. Infact, I made it for dinner last night. I used 1 cup of chopped onions{instead of just 1 medium one}, 1 tsp. of chopped garlic, 1 tsp. of grated ginger, 1 tsp. of Instant quick cooking oats, 1/4 tsp. of red chilli powder, 1 bay leaf and 1 cup of chopped mixed herbs{basil, corriander leaves, mint leaves and parsley} in addition to the ingrdients you have mentioned in this recipe. The khichdi was quite an interesting change from the usual plain one we have. This is best served with plain fat-free chilled yoghurt.

Charishma_Ramchandani December 01, 2004