Masala Kichadi
I had to make lunch for myself alone since husband was having lunch at office with his colleagues. I was so lazy to prepare but hungry too. I had some left over rice and I prepared this masala kichadi with that. This kichadi is a very simple yet tasty one pot meal. You can add raw rice and adjust the water quantity according to that.
INGREDIENTS:
1. Rice- 1 cup ( I used left over cooked rice)
2. Lentils- 1 cup (Masoor dal, Green Moong dal, Yellow moong dal)
3. Chopped veggies- 1 cup(I used carrot, beans, green peas, sweet corn, cauliflower).
4. Onion- 1
5. Tomato- 1
6. Garlic- 2-3 pods
7. Ginger- Small piece
8. Whole black pepper- 1 tsp.
9. Cumin seeds- 1 tsp.
10. Bay leaves- 2.
11. Cloves- 2.
12. Coriander powder- 1tsp.
13. Chilly powder- 1 tsp.
14. Salt- To taste.
15. Turmeric powder- 1 tsp.
16. Asafoetida- 1 tsp.
17. Oil- 1 tsp.
18. Ghee- 2 tsp.
19. Green chilly- 1
20. Coriander leaves- For garnishing.
METHOD:
1. Finely chop onion, tomatoes, ginger garlic and green chilly and keep it aside. Heat a pressure cooker with 1 tsp oil and 1 tsp ghee. Add pepper, cumin seeds, bay leaves and cloves. Don't let it burn. Add the chopped ginger, garlic and green chilly. Fry it for few seconds. Then, add chopped onions and fry until it turns pink. Add chopped tomatoes and fry until it becomes soft. Add the chopped veggies and saute for a minute.
2. Add asafoetida and other masala powders. Then add the lentils and rice. Add 3 cups of water and let it boil. Add salt at this stage. Once it starts boiling, close the lid.
3. Cook for 5 mins in medium flame and 5 mins in low flame. Once the pressure releases, open the lid and mix everything well.
4. Garnish with chopped coriander and top it with 1 tsp ghee. Serve hot with any raitha, papad or pickle.
NOTES:
1. You can add veggies of your choice or prepare without veggies also.
2. Ghee is very important to make this dish delicious.
3. I have added three varieties of dal. You can add single variety also. Quantity of each dal is also your choice.
4. You can add a tsp of garam masala also.
5. Using basmathi rice will enhance the flavor.
INGREDIENTS:
1. Rice- 1 cup ( I used left over cooked rice)
2. Lentils- 1 cup (Masoor dal, Green Moong dal, Yellow moong dal)
3. Chopped veggies- 1 cup(I used carrot, beans, green peas, sweet corn, cauliflower).
4. Onion- 1
5. Tomato- 1
6. Garlic- 2-3 pods
7. Ginger- Small piece
8. Whole black pepper- 1 tsp.
9. Cumin seeds- 1 tsp.
10. Bay leaves- 2.
11. Cloves- 2.
12. Coriander powder- 1tsp.
13. Chilly powder- 1 tsp.
14. Salt- To taste.
15. Turmeric powder- 1 tsp.
16. Asafoetida- 1 tsp.
17. Oil- 1 tsp.
18. Ghee- 2 tsp.
19. Green chilly- 1
20. Coriander leaves- For garnishing.
METHOD:
1. Finely chop onion, tomatoes, ginger garlic and green chilly and keep it aside. Heat a pressure cooker with 1 tsp oil and 1 tsp ghee. Add pepper, cumin seeds, bay leaves and cloves. Don't let it burn. Add the chopped ginger, garlic and green chilly. Fry it for few seconds. Then, add chopped onions and fry until it turns pink. Add chopped tomatoes and fry until it becomes soft. Add the chopped veggies and saute for a minute.
3. Cook for 5 mins in medium flame and 5 mins in low flame. Once the pressure releases, open the lid and mix everything well.
4. Garnish with chopped coriander and top it with 1 tsp ghee. Serve hot with any raitha, papad or pickle.
NOTES:
1. You can add veggies of your choice or prepare without veggies also.
2. Ghee is very important to make this dish delicious.
3. I have added three varieties of dal. You can add single variety also. Quantity of each dal is also your choice.
4. You can add a tsp of garam masala also.
5. Using basmathi rice will enhance the flavor.
Comments
Post a Comment