Rice with peas and vegetables (Khichri)

It is very delicious and nourishing dish. It can be served on breakfast or dinner with a bit of sour milk and with small cakes of chapati. In India khichri is cooked from shallow kidney bean of green color, known in Russia under the name "mash ". If you have a desire to make attempt of preparing a real Indian khichri, try to find mash at the market, where it is supplied by marketeers from Middle Asia, or in the Indian shops.

200 gramme of the split peas or mash; 2 liters of water; 1 teaspoons of turmeric (if you have it); 250 gramme of rice; 2 teaspoons of salts; 2 pcs of medium-sized potatoes, cleared and cut into dices; 1/2 kg of cauliflower, washed and parted on little parts.; (it is possible to take the same amount of ordinary cabbage, cut on small pieces with the size of 0.5 x1.5 see); 4 pcs of medim-sized tomato, washed and cut on 8 lobules each; 2 teaspoons of caraway seed; 1/2 pod of sharp fresh green or dry pepper (at pleasure); 1/4 teaspoons of ground black pepper; 2 glasses of whey (it is possible to replace water with a lemon-juice); 70 gramme of desi; 1 soupspoon of grinded leaves of basil (oregano).

Put peas or mash in 3 liter capacity pan and carefully wash it under a mixer, till water will not become limpid and will not froth. Pour in two liters of water, add a turmeric and put on a strong fire. When water boiled, decrease a fire, take off suds and cook on slow fire with an a jar lid.

In 30 minutes add the sorted and washed rice, salt, potato dices, cauliflower, tomatoes, caraway, pepper, whey and 35 g of butter. Stir, bring to boiling, stir once more, decrease a fire, close a lid and cook to readiness (15-20 mines). Add remaining butter, grinded leaves of basil and carefully mix.

For this dish are used: