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1
Place the rice in a colander and rinse it under running water. Then add it to a bowl and cover it with water so that it soaks while you prepare the other ingredients.
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2
In a non-stick soup-pot, over medium heat, toast the yellow lentils. Stir for 3 to 4 minutes, or until the color turns light golden brown and releases a nice aroma. Transfer to a strainer and wash thoroughly under running water. Set it aside.
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3
In the same soup pot, over medium-high heat, heat clarified butter. Once hot, add cumin seeds and bay leaf and cook for 2 to 3 minutes or until they start to splutter.
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4
Add sliced onion and ginger and cook for 5 to 6 minutes, or until onions are softened. Add green beans and carrots and cook for 3 to 4 minutes, or until the vegetables soften. Add peas, chile, tomato, turmeric, chili powder, and salt and cook over medium-low heat for 3 to 4 minutes, or until tomatoes soften.
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5
Drain the rice, then add it to the pot with the lentils and 8 cups of water. Cover and cook for 38 to 40 minutes, or until soft.
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6
Meanwhile, mix together potato pieces, salt, turmeric, and ground chili powder. In a non-stick skillet, over medium heat, heat vegetable oil. Add potato pieces and cook, covered, for 8 to 10 minutes, or until potatoes soften.
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7
Garnish the khichi with cilantro and serve warm with potato fries on the side.
