Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           mung dal -- (picked over),
                        -- washed and drained
     1/2  cup           long or short grain rice -- washed and drained
   2      slices        ginger -- (quarter-sized)
   1 1/4  teaspoons     salt -- (or), to taste
     1/8  teaspoon      freshly ground black pepper
   3      tablespoons   ghee or vegetable oil
     1/2  teaspoon      whole cumin seeds

Preparation:

You can make this khichri with other dals, or with yellow split peas. Serve it in small individual bowls and spoon accompanying vegetables, pickles, and chutneys over it as you eat. Put dal, rice, ginger slices, and 7 cups water in a heavy 2 1/2 to 3 quart pot over medium heat and bring to a boil. Stir, cover, turn heat to low, and cook for about 1 1/2 hours or until you have a porridgelike consistency. Stir every 6 to 7 minutes during the last 40 minutes to prevent sticking. Remove ginger slices. Add salt and pepper and stir to mix. Khichri may be made up to this stage several hours ahead of time. Before serving, reheat over a low flame, stirring constantly, or reheat in a double boiler. Sometimes adding a little water and thinning it out slightly helps in the reheating process. Put the ghee in a small skillet and heat over a medium flame. When hot, add cumin seeds and sizzle for a few seconds. Pour hot ghee and cumin seeds over the khichri immediately. One minute later, uncover, and mix. Makes about 1 quart