Wednesday, February 17, 2010

North Indian Kichchadi - My Way

It was one of those "I don't want to cook; don't want to do any extensive cutting work; don't want to eat out (it had just stopped snowing, the roads were bad and snow ploughs just came out) either, but want a healthy, tasty and comforting home-cooked meal for dinner" days. And yes, agreed! I have way too many conditions, yet I managed to indulge in a very delicious and wholesome meal :-). Here goes my version of North Indian kichchadi...

Ingredients (2 - 3 servings):

Uncooked rice - 1 cup (using a measuring cup)
Masoor dhal - 1/4 cup (using a measuring cup)
Toor dhal - 1/4 cup (using a measuring cup)
Turmeric powder - a couple of pinches
Salt to taste

For seasoning:

Cooking oil - 2 to 3 tablespoons
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/2 teaspoon
Asafoetida - a couple of pinches
Green chillies - 3 to 4 finely chopped (adjust this to suit your taste)
Freshly grated ginger - 1 tablespoon
Garlic - a couple of cloves finely chopped
Fresh cilanto - a few strands finely chopped


1. Pressure cook rice, masoor dhal, toor dhal and turmeric powder with about 5 - 6 cups (using a measuring cup) of water until the rice and dhals get absolutely soft and easy to mash. Add salt and mash them with the back of a ladle once they are done.
2. In a pan, heat some cooking oil, pop mustard seeds, add asafoetida, cumin seeds, green chillies, grated ginger and garlic, mix everything well for a few seconds and transfer the contents to the pressure cooked rice and dhal from step 1 and mix well once again.
3. Garnish with chopped cilantro and enjoy with a side of plain yogurt.

Nothing could have beat this comforting meal that day!