(For all ingredients, please use organic versions if available)
Multi Lentils
Vegetable Khichadi
2 cups combined rice and multi lentils
(chana daal, toor daal, moong daal, massor daal, urad daal)
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 yellow zucchini, cubed
1 green zucchini, cubed
¼ cups peas
Other vegetables of your choice
4 pieces dried red chilies
1 teaspoon hing (asafoetida)
2 teaspoon curry leaves or bay leaves
1–2 green chilies, chopped
½ cup cilantro

For tempering:
6–8 teaspoons cooking oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 cinnamon stick
3 cloves
5–6 whole peppercorns
½ teaspoon methi (fenugreek) seeds (optiona)
½ teaspoon dhania seeds (optional)

Masala:
½ teaspoon
red chili powder (to taste)
2 teaspoon dhana jeera powder
½ teaspoon garam masala (to taste)
½ teaspoon turmeric
3 teaspoon lemon juice (to taste)
Salt to taste
½ teaspoon amchur powder (optional,
instead you may increase lemon juice)

Garnish:
8 teaspoon cilantro, finely chopped (and some mint leaves if available)
¼ cup pomegranate seeds (if available)

1. Wash and clean all the lentils and soak for about 1 hour in cold water.
2. With the soak water, boil the lentils for about 10-15 minutes.
3. For tempering, heat about 4-5 tablespoons of oil, and then add in the mustard seeds.
4. Add in the cumin seeds, some red chili peppers broken into pieces, a few peppercorns, some coriander seeds, some methi seeds, and finally the curry leaves.
5. Cover the pot so that it doesn’t splatter much.
6. Lastly add some hing (asafoetida).
7. Mix everything well.
8. Add in the vegetables into the mixture, the zucchini, the yellow squash, the bell peppers, and the green peas.
9. Add some water.
10. Add all the boiled lentils and rice and let it simmer for about 15-20 minutes on medium heat.
11. The ratio of lentil and water is 1: 1½.
12. When the water is boiling, add in the turmeric powder, the coriander powder, the cumin seed powder, and the red chili powder.
13. Add in the garam masala, and the salt.
14. Mix everything together.Let it cook for a while.
15. Add in the green chili, jalapeno, and the regular Serrano.
16. Add in a little mint and coriander leaves.
17. Put the lid on the pot and lower the heat. Let the water be absorbed.
18. Once the water is almost absorbed well, add in some cherry tomatoes.
19. Finally, add in the spinach and the lemon juice. Mix together.
20. For serving, garnish it with some red bell pepper, cilantro, broccoli, and the zucchine. Arrange it nicely.
21. Serve with soy yogurt and can be eaten by itself.