Ingredients:
- Basmathi Rice - 1/2 cup
- Moong Dhal - 1/2 cup
- Onion - 1 medium size
- Tomato - 1 small size
- Salt - 11/2 tspn
- Ghee - 4 to 5 tblspn
- Ginger Garlic paste - 1tspn
- Bay leaves - 1 no
- Cloves - 2 nos
- Jeera - 11/4 tspn
- Chilli Powder - 1 to 11/2 tspn ( according to spicyness)
- Turmeric Powder - 1/2 tspn
- Dhania Powder - 2 tspn
- Garam Masala - 1/2 tspn
- Coriander Leaves - few
- Water - 4 cups
Method:
- Fry rice and dhal in a kadai with 1 tspn ghee and keep aside
- Heat 3 tblspn ghee in pressure cooker, add jeera, mustard seeds, cloves, bay leaves,chopped onion ,tomato and ginger garlic paste and saute well.
- Then add chilli powder, dhania powder, turmeric powder, garam masala, salt and add 4 cups of water
- When water boils add fried rice and dhal and allow 3 t 4 whistle
- Mash well , garnish with coriander leaves and serve with 1 tspn ghee
Variance:
- It can also be prepared without ginger garlic paste
- For creamy kichadi add potato
- Instead of moong dhal, toor dhal can also be used
Your feedback/comments would be appreciated.
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