Ayurvedic Mung Dal Basmati Rice Khichadi

I recently bought a book on Ayurvedic cooking to eat as clean as possible. The book, explains how the different food items and preparations are suited for each body type. So I decided to try this recipe, but I have to say that I took some liberty to add salt to taste and reduced the number of cardamom pods it recommended. Here is the link to the book on Amazon.

http://www.amazon.com/gp/product/1883725054/ref=oh_details_o00_s01_i00?ie=UTF8&psc=1
I like this because it is a one pot dish that cooks in approximately half an hour. It is versatile, in the sense that you can add whatever combination of veggies/ greens you wish. I had made a variation of this with collard greens and broccoli once. Just keep the carbs and fat contained and you should be fine.

Ingredients:
1 cup mung dal uncooked
1/2 cup basmati rice uncooked
4 Cinnamon sticks
1 tsp cloves
4 pods Cardamom
Salt to taste approximately 2 tsps
2/3 cup Mixed vegetables (frozen)
3 cups Cauliflower florets (fresh or frozen)
1/2 tsp turmeric (optional)
1 tsp ghee

Method:
1. In a pan, dry roast mung dal and basmati rice until the mung dal starts giving out aroma

2. Add 3 cups of water to the roasted rice + dal and cook until they are halfway done.

3. Add frozen mixed vegetables, spices and salt and cook until vegetables are halfway done.

4. Now add cauliflower and cook until all ingredients are properly done.
5. Add water as necessary to get a thick porridge like consistency. I typically add approximately 4 cups of water overall.

 5. Once done, add ghee and turmeric for fragrant, piping hot khichadi. Serve hot with pickle or chutney or yogurt or eat as is.

Serving size: 1 cup cooked
Number of servings: 8
Nutrition per serving:
Calories: 146
Carbs: 15 gm
Fat 1 gm
Protein: 8 gm
Fiber: 6 gm