This is one simple healthy dish (as all kinds of veggies are added in prep along with lentils ) that everyone must try , as the similar recipe of Pulao contains a lot more calories which takes more time to prepare .
Kichidi is a kind of Pilaf where the rice is cooked in the broth of lentils and vegetables ( may or may not include garlic and onion ) . Here the type of kichidi I am sharing is one of a kind where I have used no onion or garlic or spices except to pepper balls .
Lentils used may be like pigeon pea or chick pea or beans or split / whole moong dal depending upon regions . People even add garma masala or whole garam masala depending upon regions , but the main ingredient which all regions add is ghee or clarified butter . Different traditional cooking cultures even add meat instead of vegetables or along with vegetables .
Today I am sharing a traditional recipe with neither meat nor spices .
The balancing taste of moong dal , the fragrance of basmati rice , the taste of veggies and mainly the melting taste of ghee gives this dish a unique flavor and makes it a must haves in your menu . This can be served hot with curd or pickles or gravies like baigan ka bharta, aaloo ka bharta, tomato chutney,onion or cucumber raita .
Step 1: Rinse and wash the rice and moong dal and soak in 3 cup of water . Take a pressure cooker add ghee , add in the tempering , when sputters add ginger, chilies and curry leaves.
Step 2: Fry for a minutes or two then add in all the veggies and fry for five minutes.
Step 3: Now add rice , dal give it a good stir , then add in the water ( water used to soak the rice and dal ) . Toss in salt give a quick stir .
Step 4: Let the water start to boil , then close the lid of cooker and allow to cook until 3 whistles.
Step 5: Let the cooker cool for the pressure to escape , then open the lid give a good stir .
Step 6: Serve hot along with curd or raita or pickle or curries as mentioned above .
You can cook the recipe with oil , and then temper it with ghee & cashews before serving .