Dal Kichidi

Ingredients

• 1 cup rice
• ½ cup toor dal
• ¼ cup moong dal
• ¼ cup red toor dal (masoor dal)
• 1 tsp ghee
• 1 tsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 onion, chopped
• 2 green chillies, slit
• Few curry leaves
• 1 tomato, chopped
• Fresh coriander, chopped
• ½ tsp turmeric powder
• ½ tsp chilli powder
• Salt, to taste
• 6 glasses water

Steps

1. In a bowl, add rice, toor dal, moong dal and red toor dal. Wash well and soak for 10 minutes.
2. Heat ghee and oil in a pressure cooker. Add mustard seeds and cumin seeds; let them splutter.
3. Add onion, green chillies and curry leaves; sauté until the onion softens.
4. Add tomato and coriander; cook until the tomatoes turn soft.
5. Add turmeric powder, chilli powder and salt; mix well.
6. Pour in 6 glasses of water, then add the soaked rice and dal mixture. Stir to combine.
7. Pressure cook for 3–4 whistles.
8. Once the pressure releases, open the cooker, give it a gentle mix, garnish with coriander and serve hot.

The reel

via @prasannaspalate_

Tips

• Rinse the rice until the water runs clear, then drain well.
• Rest it covered, off the heat, for five minutes before you fluff.
• If the top is still firm, add a spoon of water and cover again. Don't stir yet.

Questions