Kichadi Food

KHICHDI RECIPE | MOONG DAL KHICHDI

Steps:

• Add rice and moong dal to a pot. Rinse them at least thrice & drain water completely. If you do not have a cooker, then soak them for 30 to 40 mins. This will help them cook faster.
• Heat ghee in a pressure cooker or pot on a medium heat. Once the ghee is hot, add bay leaf (optional) and cumin seeds.
• Soon the seeds begin to splutter, then add ginger & saute until fragrant, for about 30 to 60 seconds & sprinkle hing.
• Add onions and green chilies. Saute them until the raw smell of onions goes away & they begin to turn golden.
• Next add tomatoes, carrots, beans, salt and turmeric. Saute for 3 to 4 mins.
• Then add drained daal and rice. Saute for 3 to 4 mins.
• Pour 4 cups water for porridge like consistency or 3 cups for mushy consistency.
• Stir well & taste the water. Add more salt if needed.

ULTIMATE KICHADI

Steps:

• Soak rice and lentils together in hot water for about a half hour.
• Drain the water as much as possible.
• Put rice and lentils into a pressure cooker, add 7 1/2 cups of clean water, turmeric, garam masala, and salt to make the water nice and briny. However salty you want your Kichadi to be, your water should taste a little brinier than that.
• Let the pressure cooker whistle 2 or 3 times, then open up to see the consistency of the Kichadi. It should be soft and a little loose. I find pressure cookers to be very inconsistent in how they cook from one model to the next, so yours may require more or less whistles.
• In a sauteé pan, put oil and bring up to heat.
• Add your serrano chillies that have been deseeded. If you do not deseed them, the dish will be overwhelmingly hot.
• Add the asofetida. Sauteé the chillies until they get quite brown, but not burned.
• Add your chopped Cilantro, and sauteé until the leaves are wilted.
• Add in Coriander powder and chilli powder. At this point you may need to add a little more oil to the pan due to all the powder. Cook for no more than 30 seconds so that the powder doesn't burn.
• Empty the contents of your sauteé pan into your Kichadi and stir it inches There will be plenty of powder stuck to the sauteé pan. So as not to lose these spices, take a little Ghee and melt it in the pan. Swish it around to get all the spices, and pour into your Kichadi.
• Serve Kichadi with a dollop of ghee and a generous squirt of lime to finish it off.
• Cry because it's so damn good. The end.

KHICHDI

Steps:

• Soak the lentils and rice together in water in a medium bowl for 30 minutes; drain and rinse well.
• Heat 2 tablespoons of the butter in a medium pot over medium heat. Add the cumin seeds and stir until they just start to fizzle, about 1 minute. Add the onion and cook, stirring, until translucent, about 4 minutes. Add the turmeric, tomato, jalapeno and ginger. Cook, stirring, until the tomato softens, about 1 minute. Add the lentils, rice, 1/2 teaspoon salt and 3 cups water. Bring to a boil, lower to a simmer, cover and cook until the rice is tender and the lentils have broken down completely, about 15 minutes. Stir in the remaining tablespoon of butter and season with salt. Stir in the cilantro.

KICHADI

Steps:

• Remove cardamom seeds from pods and saute spices in oil in large pot.
• Add chopped onions and bell pepper; saute until onion is soft.
• Add rice and cook for 5 minutes.
• Add water and salt and boil; cook on low for 20 minutes.
• Add split peas and cook for 35 minutes more.