Kichdi (pronounced kichery) is an Indian rice dish made from rice and lentils. It is commonly considered to be India’s comfort food and it’s probably one of the quickest Indian meals to make. For being so simple I find it surprising at how tasty it turns out everytime its made. Read on:
What we need:
2 tbsp butter
1 tsp jeera (cumin seeds)
1 black cardomom
1 tbsp grated ginger
1/2 cup rice, washed
1/2 cup of moong dahl, washed
1/2 tsp haldi (turmeric powder)
2 tsp salt
5 cups water
How we do:
- Heat a pressure cooker and add the butter
- Add the cumin seeds and cardomom. When begins to sizzle, add the ginger
- Cook for 1-2 minutes until light golden
- Add the rice, dahl and water. You can also pop in the salt and haldi
- Taste the water to see if it has enough/too much salt. Adjust accordingly
- Mix everything together
- Close the pressure cooker. Cook on high heat and let the pressure build.
- Once it does, reduce heat and cook for 3 minutes
- Now, remove from heat and let it to cool on its own allowing all the steam to escape. Then carefully open the lid.
- NOTE: If you do not have a pressure cooker, follow the above steps using a pan and once everything is mixed together let it cook on medium heat for 20 minutes until dahl and rice are very soft.
- BALLE BALLE! You’re done. Best served with yogurt, diced cucumbers and tomatoes and a sprinkle of coriandor. Oo and mango pickle!