Monday, 28 March 2016

Moongdal Kichadi

Special moong dal kichadi, I have added tomato, onion, ginger and garlic in this kicahdi. Moong dal is healthy,  easy to digest and easy to cook. Here is recipe for you all to try.


  • Moong Dal (Green gram dal) 3/4 cup
  • Rice 1 cup
  • Onion 1 medium size, chopped
  • Ginger 1 small piece, chopped
  • Garlic 2 cloves
  • Green Chilli 2 nos, slitted
  • Cumin Seeds 1 tsp
  • Turmeric Powder 1/2 tsp
  • Asafoetida a pinch
  • Water 5 cups or 6 cups for a more mashy consistency
  • Ghee / Oil 2 tbsp
  • Salt

Wash and rinse moong dal and rice together. Soak both of them for 30 minutes in water. 

Heat 2 tbsp of ghee or oil in a pressure cooker. Add cumin seeds when cumin splutters then add chopped onions. Saute onions till translucent, then add tomatoes, green chilli, garlic and ginger. Stir and add turmeric powder and asafoetida. Saute till the tomatoes softens. Drain the rice and moong dal and add them to the pressure cooker. Stir for few minutes, pour water and season with salt. Close the lid tightly and pressure cook the kichadi on a medium high flame for 3 to 5 whistles. If the kichadi becomes too thick, then add some water and stir well. Keep on low flame to simmer kitchedi till you get the right consistency. One the kichadi is cooked then top it with ghee while serving. 

NB: You can add any rice, regular, short rice or medium grained rice or even basmati. The kichadi consistency can be adjusted as per your choice, by adding less or more water. Some people prefer thick and some thin consistency. 

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