Khichri, a stomach soothing rice porridge

Khichri With Peas and Carrots
Serves 4-6
1 cup basmati rice (white or brown)
1 cup red lentils or split mung dal
41/2 cups water
1/2 cup peas (frozen)
1/2 cup carrots (cubed)
1 tablespoon oil
1 teaspoon salt (optional)
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
1 tablespoon cumin powder
1/2 teaspoon chili powder
1/2 inch finely chopped ginger
1 tablespoon chopped fresh coriander

Mix rice and lentils and wash until the water runs clear.
Put the mixture in a heavy-bottomed pan and add the water. Add the salt and turmeric. Add carrots and stir well. Bring to a boil on high heat. Add peas. Turn to medium heat and continue cooking, covered, until the rice and lentils are soft (approximately 45 minutes), stirring occasionally. Add more hot water to the pan as needed to keep the mixture moist. In a frying pan, heat the oil on medium heat and fry the ginger for 30 seconds. Add coriander, cumin, and chili powder, and fry for another 30 seconds. Mix half the spiced oil in the khichri and save the other half to garnish. Serve garnished with spiced oil and chopped coriander.

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