Khichdi, Ayurvedic Lentil & Rice Stew

Serves 6-8

Instant Pot or traditional

Although there are many spices here, they are considered restorative, and the rich flavor of the dish makes the extra effort worthwhile. See note about Garam Masala which will give an authentic, although slightly different, Indian flavor. Use what spices you have rather than forgoing the dish.

1. Dry sauté the onion in a large hot pot over medium-high heat. Add a tablespoon or two of broth and stir when the onions begin to stick and become lightly golden. Let the broth cook away, then add a bit more as more color develops.
2. Stir in the carrot, tomato (if using) and all of the spices. Stir as the spices toast lightly and the fragrance becomes noticeable.
3. Stir in the rice, lentils and yellow split peas.
4. Stir in the broth. Bring to a boil and turn the heat to low and cover. Check the stew every 15-20 minutes, stirring and adding more broth as needed. Continue to cook for approximately 1 hour, or until all is tender. Turn off the heat and add the green peas if using. Taste for seasonings and adjust if desired. More
5. Add the lime or lemon juice.

Spoon into bowls and serve with a slice of lime or lemon to squeeze over. Some also like hot sauce.

For the Instant Pot: Follow directions above using the sauté function to dry sauté, then cover and cook at high pressure for 21 minutes, and naturally release pressure.

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