Vegetable Khichdi
Ingredients
• 110g small green lentils
• 2 tbsp ghee
• 1 ½ tsp cumin seeds
• a pinch asafoetida
• 85g French beans, chopped
• half a small cauliflower
• 1 medium carrot, chopped
• 110g peas
• 750ml water
• ½ tsp turmeric powder
Starter | Serves 4 - 6
Rajasthan is the original land of the gypsies who traditionally travelled across north-western India entertaining royalty. The Dhoad Gypsies have inherited the rich culture of their forefathers, but also bring together the experiences of their different communities, religions and castes. Their show is a breathtaking extravaganza of sights and sounds.
1 Wash the rice and the lentils separately. 
In a large pan, heat the ghee and add the cumin seeds and asafoetida. When the seeds start to crackle, mix in the vegetables and the lentils and continue to cook for 2-3 minutes. 

2 Mix in the rice and turmeric powder and continue to cook for 2 minutes. 
Add the boiling water and salt to taste. 
Cover and cook on low heat until rice is cooked, topping up with a little more water if needed.
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