Brown Rice Kichidi
Broken Brown Rice – 2 cups
Moong dal – 3/4 cups
Oil – 2 tbsps
Black pepper – 1/2 tsp slightly crushed
Cumin – 1/2 tsp
onion – 1 small chopped
Green chili – 1 chopped
Curry leaves – few
Chopped ginger – 1 inch piece
Hing (Asefotida) – 2 pinches Optional
Wash and soak the broken rice and moong dal.
Heat the pressure pan and add oil,as it heats up add the cumin,pepper,hing,ginger and fry a sec and add the chopped onion,green chili and curry leaves.
After frying for few mins add the water 8-9 cups of water and salt,then as it starts to boil add the drained dal and rice mix and cover cook on pressure for 10 mins on med heat. And turn off heat when done.
After releasing the pressure transfer into serving bowl .
Serve with your desired chutney.This is healthy as Brown rice is more nutritious.
By Kezia Mary.
Moong Dal Kichidi
Rice (Any type) – 3 cups
Moong dal – 1 cup
Onion – 1 medium
Green chilis – 2-3
Curry leaves – 1 sprig
Black pepper – 1 tsp (slightly crush)
Cumin/Jeera – 1tsp
Oil – 3tsps
Turmic powder 1 pinch (optional)
Water – 10 cups
1.Wash rice and dal together and soak in clean water for half an hour.
2.Chop onion and slit green chilis.
3.Place a vessel and boil the water.
4.Heat a vessel or pressure cooker add oil and crushed pepper and cumin,then the onions,green chilis and curry leaves fry few mins .
5.Now add turmeric powder and hot water along with salt mix well and add soaked and drained rice-dal mix.
6. Cover the lid and pressure cook on medium for 3 whistles.
7.Turn of heat let pressure come down then open and serve hot with a drizzle of ghee and chutney.
Any chutney will just go fantastic.
I avoid ginger-garlic paste in this if you wish you can add along with onions and fry while preparing this.
I have done this kichidi in many variations….with Masoor dal (red lentils), Split moong beans (pottu pesara pappu) Or mix masoor dal and split moong dal combination and even with toor dal…It just tastes good.
By Kezia Mary.