Rice and mung dhal with spices
Wash rice and dhal together and drain. Boil 3 cups of water in a large saucepan, add rice, dhal and turmeric. Mix well, cover partially and bring to boil. Turn down the heat slightly and cook until rice and dhal is very soft. Add salt, mix well and turn off the heat.
Meanwhile, coarsely grind cumin and peppercorn in a coffee grinder or a mortar and pestle. Slice ginger, break cashew nuts into small pieces.
Heat the oil in a small fry pan over a medium heat, fry cashew nuts until light golden. Stir in ground cumin and pepper. Add ginger and fry for about 30 seconds. Stir this mixture into cooked rice and dhal.
Serve with a vegetable and a yoghurt dish.
Note: Kichadi is also called Venn pongal.
Variation: substitute red lentils for mung dhal
Per serve: energy 1273 kJ (304 Cal); protein 10 g; total fat 13 g; saturated fat 2 g; cholesterol 0 mg; carbohydrate 36 g; fibre 6 g; calcium 26 mg; iron 2.1 mg; sodium 623 mg
½ cup (brown) basmati rice
¼ cup (60g) mung dhal (split and skinned green gram)
¼ teaspoon ground turmeric
½ teaspoon salt
1 teaspoon cumin seeds
1 teaspoon black peppercorns
1 cm piece ginger
6-8 cashew nuts
4 teaspoons peanut or extra virgin olive oil