Kaandaa Batekaa-ni Khichdi  1 (Kokila’s Onion & Potato Mung Beans & Rice Khichdi)



½ cup               split mung beans, without skin (yellow)

1 cup                carolina rice (not Baasmati)


4 tablespoon      tel (oil)

½ teaspoon       rai (mustard seeds)

½ teaspoon       jiru (cumin seeds)

1/8 teaspoon     hing (asafetida)


1 medium          kaando (onion), sliced in long strips

4 cloves            lasan (garlic), chopped


1 teaspoon        aadu marchaa (minced ginger root & green chili)

¼ teaspoon       hardar (turmeric)

1 teaspoon        marchu (cayenne pepper)

1 ½ teaspoon    mithu (salt)

4-5                    taj (cloves)

1 stick              laving (cinnamon)


1                      batekaa (potatoes), diced ½”

1                      tametaa (tomatoes), diced 1/2 inch

1                      gaajar (carrot), sliced


3 cups              pani (water)


1.                   Rinse mung beans and rice in warm water.

2.                   Heat oil in a pressure cooker, adding mustard seeds, then the cumin seeds & asafetida.  Wait for the seeds to start popping.

3.                   Add the onions and garlic.  Stir until the onions turn translucent.  Add the ginger, green chilies, turmeric, cayenne pepper, salt, cloves, cinnamon. 

4.                   Add the vegetables (potatoes, carrots, tomatoes...).

5.                   Add the mung beans, rice, and measured water.  Seal & add weight to the pressure cooker. Cook on medium heat until the first whistle. Lower the heat and cook for an additional 10 minutes. Remove from heat, waiting another 15 minutes before opening the pressure cooker.

6.                   Serve with yogurt as a staple, one-dish meal.


Source: Kokila 3/1989