Split mung bean kedgeree

Name: Split mung bean kedgeree
Cuisine: India
Ingredients: 150 g/5 oz green beans, cut into 2.5cm/1 in lengths; 200 g/7 oz carrots, scraped and cut like French Fries; 5 ml/1 tsp black mustard seeds; 250 g/9 oz cauliflower, cut into florets 1cm/½in in diameter; 5 ml/1 tsp ground turmeric; 2–3 fresh green chillies, sliced at an angle (deseeded if preferred); 5 ml/1 tsp salt, or to taste; 5 ml/1 tsp chilli powder, or to taste; 2.5 ml/½ tsp black peppercorns, crushed; 5 cloves; 10 ml/2 tsp ginger purée; 1 large onion, finely sliced; 175 g/6 oz cracked wheat (dalia); 175 g/6 oz skinless split mung beans (mung dhal); 5 cm/2 in piece of cinnamon stick, halved; 50 g/2 oz ghee, plus 15ml/1 tbsp for tempering; 175 g/6 oz skinless split mung beans (mung dhal); Thickened and Seasoned Yogurt, to serve; Thickened and Seasoned Yogurt, to serve; 5 ml/1 tsp cumin seeds; 2.5 ml/½ tsp asafoetida

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Different variations of this dish are cooked all over India, and in the 15th century one of them became the inspiration for the British dish kedgeree, which includes hard-boiled eggs and smoked fish. This recipe, Ghau Na Phada Ni Khichdi, is delicious as well as nutritious.

Ingredients

175 g/6 oz skinless split mung beans (mung dhal)
175 g/

Asia
India
Main course
Vegetarian

Method

Wash the mung beans in a sieve (strainer), then transfer to a large bowl and stir in the cracked wheat. Cover with cold water and leave to soak for 30–40 minutes.
In a heavy pan, heat the ghee over a medium heat and add the cinnamon stic