You can place both, the moong beans and the rice together in a sieve. Wash them well and then put them in a bowl. Add the water and let it soak. In the meantime you can wash and peel the carrots as well as peel the ginger – and turmeric if you have it fresh – and cut both in very small pieces.

When you are done with these preparations, put a pot on the stove and heat up the oil in it. When it is hot, add the cumin and stir. Add the fresh ginger and fresh turmeric. If you have turmeric powder, don’t add it at this point. Stir while frying the vegetables. Once they are roasted and have changed colour, you can add carrots and green peas into the pot. Stir them once, so that they mix well into the spices. Add salt and stir again. Stir from time to time during the next three minutes.

After three minutes, you can add water, rice and lentils. On top, you add turmeric powder, if you use that. Stir it all well and then place a lid onto the pot. Bring the water to a boil and, once it is boiling, turn the heat down to medium. Simply let it cook now – you can prepare other parts of your meal!

After about ten minutes, you can have a look into your pot. The mixture has got thicker already. If the water is about half of how much it was before, turn the heat low, cover it again and let it cook. The longer you cook it on low heat, the tastier your Khichadi will be!

It depends a bit on your water and the heat but after approximate another ten minutes, the moong beans will have dissolved in the water and the carrots and peas will be cooked well – your Khichadi is ready! If you like it thicker, you can cook it even longer!

Enjoy!