You will need:

1 tbsp Oil

2 ¼ cups Water

1 cup chopped Vegetables (optional)

1 tsp Salt

1 tsp Sugar

2 tbsp chopped Fresh Cilantro (optional)

Cooking Directions:

Thirty minutes before cooking, pour rice, lentils and cashews into a bowl and rinse well. Drain water. Set aside for 30 minutes. In deep pot over high heat, warm the oil. Add contents of Bag 1 (mustard seed and asafetida). Stir constantly until seeds begin to pop. Reduce heat to medium. Add rice, lentils and cashews. Sizzle and stir about 1 more minute, stirring constantly.

Add 2 ¼ cups water. Return to high heat. Add optional chopped vegetables, Bag 2 (turmeric, cayenne, coriander and two cumin powders) and Bag 3 (coconut). Also add 1 tsp each of salt and sugar. Give a light stir and bring to a full boil. Reduce heat to low and cover with lid. Simmer covered for 18 minutes. Let rest an additional 5 minutes before removing lid. Check and correct the seasonings. Garnish with chopped cilantro if desired.

Makes 5 cups.

Serving suggestions:

Khichdi can be a healthy side dish or main dish. Traditionally in India it is served with crispy papadam and spicy Indian pickle. Alternative accompaniments could include naan or chutney.