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For the masala:
3 tsp - grated
3 to 5 -
A pinch of
12 to 18 - flakes of
2 inch pieces - fresh
1 - big tomato, cut (alternately 2 small tomatoes)
2 to 3 -
2 to 3 -
3 to 4 - small sticks of
Few leaves of fresh
For the kichidi:
2 cups -
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.