How to do kichidi in our home
Answers
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1) Wash and soak the rice and dal.Rinse both in a strainer thoroughly, then place in a bowl and cover with water, letting it sit for 30 minutes.
After 30 minutes, drain the rice and dal and set aside.
2)Heat the oil. Do this in the pan of a pressure cooker over medium heat.
If you prefer, you can use an equivalent amount of ghee for this step, instead of oil.
Use a medium-size pressure cooker, about 5 liters (1 US gal) (5 quarts).
3) Add mustard seeds and 1 1/2 teaspoons of the cumin seeds.Once they start to sizzle, proceed to the next step.
Cumin, also known as jeera, has a pungent flavor perfect for a variety of uses. It is also thought to have a range of medicinal properties and has been used to treat digestion, blood pressure and heart rate, among a range of other health issues.
4) Add the whole black pepper, curry leaves and hing. Sauté for 30-40 seconds.
Curry leaves, or kadi patta, are a common ingredient in Indian cuisine, and believed to have many health benefits, including warding off anemia, heart disease, and liver damage, regulating blood sugar levels, relieving diarrhea and congestion, and more.[3]
Hing, also called asafoetida, is another crucial seasoning in Indian cuisine. It is thought to have a variety of medicinal properties, including anti-flatulent, anti-inflammatory, and antimicrobial, and has been used as a laxative, nerve stimulant, expectorant and sedative.
5)
Add the chopped onion. Sauté the onions until they become transparent.
6) Add the ginger-garlic paste.Sauté for 2-3 more minutes.
7) Add vegetables. In this case, you'll add the chopped potatoes and peas. Sauté for 2-3 minutes.
Feel free to experiment with the vegetables you add here. You can try cauliflower florets, chopped carrots, cabbage, green beans, etc.
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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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