Rice and split pea khichari with fried cashews (Khara matar dal khichari / Pongal) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 79) by Yamuna Devi

  • fresh ginger
  • parsley
  • Show all ingredients...

  • EYB Comments

    Can substitute green split peas for yellow split peas, vegetable oil mixed with butter for ghee, and long-grain white rice for basmati rice. Split peas must soak in water 3-5 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crackling-crispy dal wafers (Paparh aur pappadam); Green beans with coconut (Barbatti nariyal sabji); Baked bananas stuffed with tamarind-flavored coconut (Nariyal bhara kela); Basil-nutmeg butter (Jaiphal makhan); Tomatoes in smooth yogurt (Tamatar raita); Shredded cucumbers in smooth mint-flavored yogurt (Kheera raita)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green split peas for yellow split peas, vegetable oil mixed with butter for ghee, and long-grain white rice for basmati rice. Split peas must soak in water 3-5 hours.

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