Mung Dhal Kichidi

Bengali Mung Dhall Kichidi

Kichidi can be a one dish nutritious meal served with a salad, raita, pickle or poppadum on the side. Kichidi is popular all over India and it can be fed to small children and is a suitable dish for those who have digestion related problems. There are many ways of making kichadi and this recipe is suitable for vegetarians. Add a dollop of Thirumala Ghee just before serving hot Mung Dhal Kichidi……..it is just so yummy.

Preparation time:   30 minutes

Cooking time:   20 minutes

Serves:   5

2 tablespoons Thirumala Ghee

2 X 2 cm cinnamon sticks

6 cardamoms

6 cloves

3 bay leaves

1 teaspoon cumin seeds

2 medium onions, finely chopped

2 cm ginger, finely minced

1 red chilli, sliced thinly

1 teaspoon black peppercorns, crushed coarsely

300 g basmati rice, washed and soaked for 20 minutes

200 g mung dhal, dry roasted and soaked for 20 minutes

1 teaspoon turmeric powder

METHOD

  1. Heat Thirumala Ghee and fry the cinnamon, cardamoms, cloves and bay leaves. Fry till very aromatic.
  2. Add in the cumin seeds, onions, ginger, red chillies, and black peppercorns. Sauté till onions turn light brown.
  3. Add in the rice, mung dhal, turmeric powder, cumin powder and all the vegetables and some salt. Stir to mix well. Turn off heat.
  4. Bring the water to boil with salt in a pan. Transfer the dhal, rice and vegetables to the boiling water. Stir once and cover the pan.
  5. When rice is cooked, fluff up the rice with a wooden spoon.
  6. Serve with a chutney or pickle.

 

 

 

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