Name: Split mung bean kedgeree
Yield: Serves 4
Cuisine: India
Ingredients: 50 g/2 oz ghee, plus 15ml/1 tbsp for tempering; 250 g/9 oz cauliflower, cut into florets 1cm/½in in diameter; 150 g/5 oz green beans, cut into 2.5cm/1 in lengths; 175 g/6 oz cracked wheat (dalia); Thickened and Seasoned Yogurt, to serve; 2.5 ml/½ tsp asafoetida; 5 ml/1 tsp cumin seeds; 5 ml/1 tsp black mustard seeds; 200 g/7 oz carrots, scraped and cut like French Fries; 175 g/6 oz skinless split mung beans (mung dhal); 5 ml/1 tsp ground turmeric; 2.5 ml/½ tsp black peppercorns, crushed; 5 ml/1 tsp salt, or to taste; 1 large onion, finely sliced; 10 ml/2 tsp ginger purée; 2–3 fresh green chillies, sliced at an angle (deseeded if preferred); 5 cloves; 5 cm/2 in piece of cinnamon stick, halved; 5 ml/1 tsp chilli powder, or to taste

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/

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