Black Masala Kichidi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 1 cup - rice (washed & soaked for 1 hour)
  • 1 cup - yellow moong dal (washed & soaked for 1 hour)
  • 1 handful green moong dal
  • 1 bayleaf
  • 1 stalk curry leaves
  • 1 tbsp peanuts whole
  • 1/2 tsp - each cumin mustard seeds
  • 1 large potato peeled & chopped like french fries
  • 1 large onion sliced lengthwise
  • 2-3 clorettes garlic, crushed
  • 2-3 whole red dry chillies
  • salt to taste
  • 1/2 tsp - garam Masala
  • 2 tsp - black masala (maharashtrian style)1 lemon
  • 1 tbsp - chopped coriander
  • 3 tbsp - ghee or oil
  • 6-7 cups - water

How to Make Black Masala Kichidi

  • In a large heavy saucepan, heat the oil. Add the peanut stir till very lightly roasted. Add the seeds curry and bay leaves, garlic, chillies (halved), and green dal. Stir for a minute.
  • Add the onion and potato, rice, dal, corainder and all masalas. Stir for a minute or two. Add water, cover and cooked on low heat till done. Add more water when cooking is required.
  • Serve hot with kadhi.