Ingredients

• For the masala:
• 3 tsp - grated coconut
• 3 to 5 - green chillies
• A pinch of turmeric
• 12 to 18 - flakes of garlic
• 2 inch pieces - fresh ginger
• 1 - big tomato, cut (alternately 2 small tomatoes)
• 2 to 3 - cardamoms
• 2 to 3 - cloves
• 3 to 4 - small sticks of cinnamon
• Chopped coriander leaves
• Few leaves of fresh mint
• For the kichidi:
• 2 cups - rice
• 1/2 cup - green gram dal, slightly roasted
• 1 cup - finely sliced onions, cut lengthwise and halved

How to Make Masala Kichdi

• Grind all the above ingredients for the masala in the mixie, until it is finely ground and set aside.
• In a pressure cooker, take about 3-4 tsps of either sunflower of groundnut oil and heat it.
• To the heated oil, add the onions and fry until they are pink.
• Add the masala and continue to fry for 4-5 minutes.
• Do so until the masala is cooked and starts to leave the side of the cooker.
• Add the roasted green gram dal to the masala and fry for 1-2 minutes.
• Add the washed rich to the mixture and fry for about 30 secs.
• To this add about 3 cups of water. (An additional 1/2 - 1 cup of water may be added if you want the kichidi watery.)
• When the mixture starts boiling, close the lid of the cooker and proceed to cook as you would cook rice.
• Serve hot with mixed curd/onion/cucumber/tomato raitha or dal.