1 ½ cups toover dal (split pigeon peas) or mung dal (with or without skin)
4 cups water
2 teaspoons turmeric
2 teaspoons salt or to taste
3 tablespoons oil
1 tablespoon Ghee (clarified butter)
½ teaspoon fenugreek seeds
2 teaspoons mustard seeds
3 to 4 cloves
2 1-inch pieces of cinnamon stick
¼ teaspoon freshly ground black pepper
½ teaspoon chili powder
9 to 10 curry leaves
1 small onion, small diced
2 cloves of garlic, finely minced
2 inch piece of ginger, finely minced
1 small potato, medium diced
1 small carrot, medium diced
2 to 3 cauliflower florets cut into bite size pieces
½ cup frozen peas
Directions
Wash rice and dal together in a bowl until water is clear. Transfer dal and rice to a 3-quart slow cooker pot and add 4 cups of water. Add turmeric and season with salt.
In a separate frying pan, heat oil and ghee over medium heat until shimmering. Add fenugreek seeds and let it sizzle. Add mustard seeds and let them sizzle as well. Next add curry leaves, cloves, cinnamon sticks, black pepper and chili powder. Add onions and sauté them until translucent, 2 to 3 minutes. Add ginger and garlic and sauté for a minute. Add all the vegetables except peas and sauté for a minute. Pour everything on top of slow cooker pot.
Stir the contents of pot, cover and cook on high for six hours. For the last half an hour add peas.
Before serving check the seasoning. Serve hot with yogurt or plain chass(lassi) or vaghareli chass.
Notes
In this recipe you can use any vegetables (about 3 cups) you like. You can adjust the quantity of recipe depending on size of your slow cooker. The left overs can be frozen.
Recipe by Lovely Masala at http://www.lovelymasala.com/gujarati-khichdi/