|
Cooked rice |
2 cups (or) Raw rice - 1 cup |
|
Yellow moong dhal |
½ cup |
|
Turmeric powder |
little |
|
Red chilli-coriander powder mix |
1 tsp |
|
(Red chilli and coriander powder mix :: 100 : 150 gms) |
|
|
Garam masala (readymade) |
¼ tsp |
|
Asafoetida |
a pinch |
|
Salt |
½ tsp |
|
Onion |
1 medium |
|
Green chillies |
2 |
|
Cumin |
½ tsp |
|
Curry leaves |
few |
|
Oil |
2 tbsp |
|
Ghee |
1 tbsp |
|
Coriander leaves |
few chopped |
Method:
- Wash moong dhal and soak for 15-20 minutes. If using raw rice, soak rice and dhal together for 1/2 hr.
- Chop onion into thin slices. Slit green chillies and discard the seeds.
- Heat a cooker with oil and ghee. Add cumin and allow to splutter. Add sliced onions and slit green chillies. Fry till translucent. Lower the flame and add curry leaves, turmeric powder, red chilli-coriander powder mix, garam masala and asafoetida. Mix well and add soaked moong dhal with 1 - ½ cups of water. Add salt ½ to ¾ tsp and mix again. Spread cooked rice over this as a layer. Do not mix. Cover and pressure cook for 3 whistles.
- Another method with soaked dhal and raw rice : once the basic work done (onion and masala base) add the soaked dhal and rice along 3 - ½ cups of water. Then add salt and mix well. Cover and pressure cook for 3 whistles. Lower the flame and continue cooking for 10 more minutes.
- Once the pressure comes down, open the lid and check the salt. If needed adjust with little more. Add chopped coriander leaves and 1 tbsp of ghee. Mix once again. Tasty Kichadi is ready.
Serve hot as
breakfast with pickle.
