Jain Dal Khichdi

Jain cuisine is a vegetarian culinary tradition followed by Jain communities, characterized by its strict adherence to principles of non-violence (ahimsa). Jain recipes typically avoid using root vegetables and certain other ingredients, such as onions, garlic, potatoes, and carrots, as they are believed to contain more microorganisms. Here's a simple Jain recipe you might enjoy:

**Jain Dal Khichdi**

Ingredients:

- 1 cup basmati rice

- 1/2 cup split yellow lentils (moong dal)

- 2 tablespoons ghee (clarified butter)

- 1 teaspoon cumin seeds

- 1/2 teaspoon mustard seeds

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon asafoetida (hing)

- 2-3 green chilies, finely chopped

- 1 teaspoon ginger, grated

- Salt to taste

- Fresh coriander leaves for garnish (optional)

Instructions:

1. Rinse the basmati rice and split yellow lentils separately under running water until the water runs clear. Soak them separately in water for about 15-20 minutes.

2. After soaking, drain the water from both the rice and lentils.

3. Heat ghee in a pressure cooker or a large pot over medium heat. Add cumin seeds and mustard seeds and let them splutter.

4. Add turmeric powder, asafoetida, green chilies, and grated ginger to the ghee. Sauté for a few seconds.

5. Add the drained rice and lentils to the cooker or pot. Stir well to coat them with the spices and ghee.

6. Add 4 cups of water and salt to taste. Stir to combine.

7. Close the pressure cooker lid and cook on high heat until 3-4 whistles. If using a pot, cover with a lid and cook until the rice and lentils are soft and fully cooked, stirring occasionally.

8. Once cooked, let the pressure release naturally from the cooker. If using a pot, remove from heat and let it sit for a few minutes before serving.

9. Garnish with fresh coriander leaves, if desired.

10. Serve hot with plain yogurt or Jain kadhi.

This Jain Dal Khichdi is not only simple to prepare but also nutritious and comforting. Enjoy!