Rice Kitchadi


My mother-in-law seemed to have learnt this dish from someone long long ago. Since then eating rice Kitchadi as Sunday breakfast had been a custom in my in-law’s home. I was christened into the family kitchen by learning this everyone’s-favorite dish πŸ˜‰ It was heavy on spice and grease for me but I got used to it and now am also a part of Kitchadi loving family. 

Serves: 2
Preparation Time: 10 minutes
Cooking Time: 20 min
Ingredients:
1. Raw rice – 1 cup
2. Tur dal – 1/3 cup
3. Turmeric powder – 2 pinches
4. Salt as required
5. Oil – 3 spoon
6. Ghee – 1 spoon
7. Fennel seeds – 1 spoon
8. Cinnamon – 1 β€œ
9. Cardamom – 2
10. Cloves – 3
11. Bay leaf – 1
12. Tomato – 3
13. Onion – 3
14. Ginger – 3 β€œ
15. Green chillies – 3
16. Garlic – 1 big pod
Method:
Step 1: Wash and soak rice and dal with slightly more water than required so that it cooks slightly mushy. Add to it salt and turmeric powder.
Step 2: Heat oil in a pan and temper with fennel seeds and other dry spices.













Step 3: Add onions, green chillies, ginger, tomato and sautΓ© for few minutes.

 Step 4: Mix this to the soaked rice & dal with enough water and pressure cook for 3-4 whistles.











Step 5: Peel garlic cloves and roast them till brown in oil & ghee mix. 


Step 6: Stir in this with cooked Kitchadi and serve with plain thick curds.


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