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Saag Vali Khichri

Yield: 6 Servings

Ingredients and directions for this recipe

1/2 c Mung beans, whole
5 1/2 c -Water
1/2 c Rice
1 sl Ginger, 1/4"
1 lb Spinach, fresh
1 1/2 ts Salt
4 ts Ghi
1/8 ts Hing; (asafetida)
1 ts Cumin seeds, whole
1 Onion
1 ts Cumin, ground
2 ts Coriander, ground
1/8 ts Cayenne
Pepper, black

GARNISHES
Lemon juice
Butter
Cilantro

Pick over, wash, and drain the mung beans. Wash and drain the rice.
Wash the spinach well and separate the leaves. Peel the onion, cut in
half lengthwise, and slice into fine half-rounds. Put the mung beans
in a heavy 4-quart pot. Add water and bring to a boil over a
medium-high flame. Cover, lower heat, and simmer two mintes. Turn off
the heat and let the pot sit, covered, for an hour. Bring the water
to a boil again. Add the rice and the ginger and bring to a simmer.
Cover, turn heat to low, and cook gently for one hour. Stir
occasionally during this period. Now add the spinach and salt. Bring
to a simmer. Cover and cook gently for 1/2 hour, stirring now and
then to avoid sticking. Add a little hot water if the porridge seems
too thick. Heat the ghi in a #5 skillet over a medium flame. When
hot, put in the hing. Two seconds later, put in the whole cumin
seeds. Five seconds later, put in the onion. Stir and fry until the
onion begins to turn brown at the edges. Add the ground cumin,
coriander, and cayenne. Stir and fry for one minute. Empty the
contents of the skillet into the rice and bean pot. Stir. Cover and
cook for five more minutes. Discard the ginger. Sprinkle with pepper.
Serve in individual bowls with some or all of the garnishes.

Madhur Jaffrey's
World-of-the-East Vegetarian
Cooking

See also:
Previous recipe Saag Paneer
Next recipe Saagwalla Dhal

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