Kichdi is a popular dish from North India. There are so many variations to this humble dish. For a good tastier kichdi ghee is really important. Post delivery ghee is believed to heal wounds and hence taken everyday.
The below version is a very basic one and post delivery I have been cooking lunch/dinner that doesnt take much time & requires very little prep work. There are days when I am so lazy to even cut veggies ☺️ On those days I just use tomatoes and when I have time I add more veggies.The following measurement serves two
In general, you can prepare kichdi with any of the following combinations as listed below.
Choose a base : Rice/Millet/Quinoa/Couscous
Choose a lentil : Moongdal/Toordal/Split green gram/Whole MasoorDal
Vegetables : You can use a combination of these veggies onions,Tomato,Carrots,Beans,cauliflower,broccoli,peas,potatoes,spinach
For adding spice : Choose either green chillies or a combination of Chilli powder+Coriander Powder
For Tadka : You can either use just mustard seeds,curry leaves & Jeera Seeds or add whole spice like cinnamon,bayleaf,cloves along with them
| Cook Time | 20 Minutes |
| Servings |
People
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- 1 cup rice
- 1/2 cup moong dal
- 2 green chilli
- 1 tomato
- 1 tbsp Ginger Garlic pieces
- 1 tbsp Jeera Seeds
- 1/2 tsp Turmeric Powder
- Generous pinch Hing
- 2 tbsp ghee
- Few Curry leaves
Ingredients
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- Heat a tbsp of ghee in a pressure cooker
- Add slit green chillies, finely chopped ginger,garlic and one chopped tomatoes
- Saute for a minute
- Add rice, dal,a generous pinch of turmeric
- Saute again for a minute or two
- Add 4 cups of water and salt. Stir well
- Pressure cook it for 5 whistles
- Before serving the kichdi, prepare Tadka in ghee with jeera & hing.
- If you have curry leaves, can add that too
- Adjust salt & serve with roasted pappad or yogurt