This one pot meal is my go to, comfort food especially when i was something soothing yet spicy and loaded with ghee. You can make it as simple as your'd like or make a healthier version by adding vegetables of your choice.
Ingredient:
Ingredient:
- Toor Dal - 1/2 Cup
- Rice - washed - 1 cup
- Onion - big 1
- Tomato - Big 1
- Ginger and garlic paste - 1 tsp
- Cumin seeds - 1/2 tsp
- Saunf - 1/2 tsp
- Bay leaf - 1
- Cinnamon - 1/4 inch piece
- Cardamon - 1 crushed
- Clove - 2 to 3 no
- Ghee - 4 Tbsp
- Turmeric powder - 1/2 tsp
- cumin powder - 1 tsp
- Coriander powder - 1 tsp
- chilli powder - 1/5 tsp
- salt as required
- garam masala - 1/2 tsp
- water - 6 cups
Method:
- Wash and soak the rice and toor dal for about 10 to 15 minutes. I usually use this time to chop my veggies.
- In a pressure pot/ cooker, add one tbsp of ghee and add in all the spices (Cumin seeds, saunf, cinnamon, cardamon, clove and bay leaf).
- Once they turn aromatic, add in the onions and saute till they are translucent.
- Add in the ginger garlic paste and saute for a minute before adding the chopped tomatoes.
- When they are cooked for about 5 minutes on the flame, add in all the masala powders mentioned above and incorporate them well.
- Add in the rice and the toor dal and add salt to taste.
- Add in about 6 cups of water and pressure cook
- garnish with coriander and mint leaves and with dollops of ghee on top
Note:
- This dish is a simple version of masala kichdi. If you would like to add in vegetables, you may add vegetables of your choice and add them in after the tomatoes go in.
- English vegetables like beans, capsicum, carrots go well with this dish.
- I usually like my kichdi mushy and hence, ive measured about 5 cups of water for 1.5 cups of rice and dal together.
- the usual ratio of water to rice is 3:1. You can adjust the ratio depending on the expected consistency.
