Question

5. Prepare 'kichidi' with your mother's help using all kinds of available vegetables, dals, nuts s
etc. Write a note on the process of making kichidi.​

Answer 1

Explanation:

Ingredients for Dal Khichdi Recipe

Split green gram skinless (dhuli moong dal)1/2 cup

Basmati rice soaked 1 cup

Clarified butter 2 tablespoons

Cumin seeds 1 teaspoon

Curry leaves 15-20

Onion chopped 1 medium

Ginger finely chopped 1 tablespoon

Garlic finely chopped 1 tablespoon

Green chillies chopped 3-4

Arrabiata sauce 3 tablespoons

Turmeric powder 1 teaspoon

Red chilli powder 1 teaspoon

Salt to taste

Bay leaves 3

Method

Step 1

Heat ghee in a pressure cooker,add cumin seeds, curry leaves and onion and sauté till lightly browned.Add ginger, garlic, green chillies and sauté till fragrant.

Step 2

Add rice and moong dal and mix. Add Arrabiata sauce and mix well.

Step 3

Add turmeric powder, red chilli powder, salt and bay leaves. Add 4 cups water and mix well.Close the lid and cook till 4 whistles are given out.

Step 4

Open the lid when pressure reduces completely and serve hot.

Nutrition Info

Calories : 1381 Kcal

Carbohydrates : 57.8 gm

Protein : 212 gm

Fat : 33.2 gm

Other : 27.1

Answer 2

Answer:

Ingredients

1/2 cup Small grain Rice

1/4 cup Arhar Dal Toor dal/ Split Pigeon Peas

1/4 cup Dhuli Moong Dal skinless Petite Yellow Lentils

2 tablespoons Ghee

1 teaspoon Cumin Seeds

6-8 Whole Peppercorns

2 Bayleaves

4-5 Cloves

2 Cardamoms whole

1 teaspoon Ginger grated

1 Green Chilli / Serrano Chilli split lengthwise

6-8 Cauliflower Florets

1 Potato quartered

1 Carrot peeled and cut into 1 inch pieces (large )

8-10 French Beans cut into 1 inch pieces

1/2 cup Green Peas frozen or fresh

1 teaspoon Turmeric

1/2 teaspoon Red Chilli Powder / Paprika Powder

1.5 teaspoons Salt

5 cups Water

Instructions

Traditional Pressure Cooker:

Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.

Heat ghee in the pressure cooker and add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes on medium flame.

Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 4-5 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.

Add all the veggies, turmeric, chilli powder, salt and water to the cooker and pressure cook for 6-7 whistles. Let the pressure release naturally. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt

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