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
2 tablespoons Thirumala Ghee
2 X 2 cm cinnamon sticks
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
- Heat Thirumala Ghee and fry the cinnamon, cardamoms, cloves and bay leaves. Fry till very aromatic.
- Add in the cumin seeds, onions, ginger, red chillies, and black peppercorns. Sauté till onions turn light brown.
- Add in the rice, mung dhal, turmeric powder, cumin powder and all the vegetables and some salt. Stir to mix well. Turn off heat.
- 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.
- When rice is cooked, fluff up the rice with a wooden spoon.
- Serve with a chutney or pickle.