Gujarati Kichadi

Its simple combination rice, moong dal, garlic, chillies, cooked and tempered with ghee and aromatic spices, we can find this among many parts of India in variations like Pongal in South India, Dal kichadi in Maharashtra where rice is an important part of their thali. Its staple diet in Gujarat, and Rajasthan to have kichadi along with for every meal. Very easy to digest, healthy and tasty too…!

Course Main Course

Cuisine Indian

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Servings 3

Author foodopi

Ingredients

In Pressure Cooker

1 ½ Cup Rice Rinsed and Soaked for 15 minutes
½ Cup Moong Dal Rinsed and Soaked for 15 minutes
2 nos Green Chillies
Salt
1 tsp oil/Ghee
3 Cups of Water

For Tempering

1 tsp Mustard
1 tsp Jeera
2 to 3 Crushed Garlic Cloves
¼ tsp Ginger Garlic Paste
5 to 6 Curry Leaves
A Pinch of Asafoetida
Salt to Taste
Oil for frying

Instructions

Method:

In Pressure Cooker take the Rinsed and Soaked Dal, Rice, green chillies, oil and salt and cook it medium fire for four to five whistles. It should be cooked softly.
Take tempering pan and bring the oil to heat and once the oil/ghee is hot, add all the items mentioned in the list of ingredients and fry them nicely.
Now add the tempering mixture to the dal and rice, if you are ghee fan one can add ghee to the hot kichadi. Serve it with the khadi a classic combination.