Carrot Khichdi

1 cup brown basmati rice

1⁄3 cup yellow moong lentils

8 cups water

1 teaspoon turmeric

1 large stick of cinnamon

1 teaspoon black pepper

1 teaspoon salt

2 tablespoon grated ginger

3-4 cups grated carrots

(approximately 2 large carrots)

5 tablespoons ghee (see variations)

1 teaspoon cumin seeds

4 cups of greens (spinach, arugula, kale, chard or mustard greens)

2 tablespoons chopped pistachios

Instructions:

Rinse the basmati rice and lentils in cold water twice. Drain. In a large stockpot, combine with 6 cups of water, the turmeric, cinnamon stick, black pepper and salt. Bring the mixture to a boil; do not cover. Within a few minutes, a scum may rise to the top — discard this debris from the lentils using a slotted spoon.

Adjust the heat to its lowest setting and stir in the grated ginger and carrots. Cover the stockpot with its lid and let the khichdi cook for 45 minutes to an hour, checking and gently stirring every 10 minutes or so. Be careful because the water may overflow and make a mess on the stove.

Once the lentils and rice are cooked through, add in 2 cups of water gradually, keeping the pot on low heat until the khichdi has a creamy consistency, for another 30-45 minutes. Stir in 4 tablespoons of ghee just before serving.

Heat 1 tablespoon of ghee and pop the cumin seeds until they pop and sizzle (typically just a few seconds). Immediately add the greens and cook just until they are wilted. Top each bowl of khichdi with the sautéed greens and chopped pistachios.

Variations

• Any fragrant herb can be used to infuse the khichdi: basil, rosemary, cilantro, oregano or thyme all work well. Add them in at the end.

• Replace the rice with barley, oats, quinoa or cracked wheat.

• To amp this khichdi up, add one sliced serrano pepper and a cup of fresh minced tomatoes toward the end. Or add a fried egg on top.

• Instead of ghee, you can cook the khichdi with olive or coconut oil on top.

Makes 4 servings Time: 2 hours