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Kichidi is a comforting dish to make on lazy days for me. Normally I don’t add vegetables in the Kichidi but when I saw one of blogger friends Usha posted this recipe, I wanted to try it. All of us really loved the this kichidi.
It’s simple to make and works well for lunch boxes.

Preparation Time: 30 minutes to soak + 10 minutes
Cook Time: 30 minutes
Serves : 2-3
Adapted from : Myspicy kitchen

Ingredients:

Rice : 1 1/2 cups (I used sona masoori)
Moong dal/Green gram /Pesara pappu: 1/2 cup roasted
Onion : 1 medium sliced
Green Chilies: 7 sliced
Green beans : 12 cut into 1″ pieces
Carrot : 2 medium diced
Tomato : 1 large chopped
Ginger garlic paste : 1 tablespoon
Turmeric: 1/2 teaspoon
Water : 4 cups
Cilantro/coriander leaves : 2 tablespoons
Salt to taste

For Tempering:

Green cardamom/elachi: 4
Cloves /lavang : 5
Cinnamon  : 1″ stick
Bay leaves : 2
Cumin seeds : 1 teaspoon

Method:

Wash rice, dal and soak for 30 minutes.
After soaking rice and dal for 20 minutes, Add the water in the rice cooker and bring it to a boil.
Meanwhile, heat oil in a pan and add all ingredients listed under for Tempering. Fry them until the cumin seeds splatter.
Add onions, green chilies and sauté till they turn light brown.
Add ginger garlic paste and fry for 30 seconds.
Add beans, carrots and sauté for 2 minutes.
Add turmeric, salt and tomatoes. Cook until they turn mushy.
Drain the rice and dal, add it to the pan and fry for 2 minutes.
Add this mixture to water in the rice cooker. Add cilantro, stir and close lid.
Let the rice rest for 10 minutes and fluff up with a fork.
Serve with pickle or any masala gravy curry.

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