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By : ChandraIn a pressure cooker, take about 3-4 tsps of cooking oil either sunflower of groundnut oil and heat it.
To the heated Oil add the onions and fry until they are pink, then add the masala that is set aside and continue to fry for 4-5 minutes until the masala is cooked and starts to leave the side of the cooker, then add the roasted green gram dhall to the masala and fry for 1-2 minutes, after this add the washed rich to the mixture and fry for about 1/2 a minute.
To this add about 3 cups of water, an additional 1/2 -1 cup of water may be added if you want the kichdi watery.
When the mixture starts boiling close the lid of the cooker and proceed to cook as you would cook rice.
Serve hot with mixed curd/onion/cucumber/tomato raitha or dhall. Makes a lovely meal.
For the masala :
1. three teaspoons of grated coconut
2. 3-5 green chillies
3. a pinch of turmeric
4. 12-18 flakes of garlic
5. 2 inch pieces of fresh ginger (2)
6. 1 big tomato cut (alternately 2 small tomatoes)
7. 2-3 cardamoms
8. 2-3 cloves
9. 3-4 small sticks of cinnamon
10. chopped coriander leaves
11. few leaves of fresh mint.
Grind all the above ingredients in the mixie, until it is finely ground and set aside.
For the kichdi
2 cups rice
1/2 cup green gram dhall (slightly roasted) take care not to burn it
1 cup of finely sliced onions, cut lengthwise and halved
