Kichidi is not so common in South India as in
North India. It is a wholesome meal rich in carb and protein and very good for children. My sister-in-law Dolly loves to have kichidi any time of the day. So you could say my mom-in-law is an expert in it having lived in Haldwani, Nainital for a long time she is an expert in North Indian cuisine. This is such an easy-to-make meal that even budding cooks, working moms would love this recipe. Kichidi can be had as a brunch to start off a lazy Sunday. This post is dedicated to Dolly.
Raw white rice: 1 cup.
Tur dal (sambar dal): 1 cup.
Hing: ½ tsp.
Onion: ½ sliced.
Jeera: ½ tsp.
Turmeric powder: ¼ tsp.
Red chilly or red chilly flakes: ½ tsp.
Ghee or refined oil: 1 tbsp.
Salt to taste.
Soak rice and dal together in water for ½ hour. Heat a pressure cooker and put in ghee and when it is hot put in the jeera and let it crack, simmer the fire and add the red chilly and turmeric and put in the sliced onion and let it be light brown. Pour 5 cups of water, salt, and the rice/dal. Check salt and close cooker and after 1 whistle simmer it for 3 to 5 min. Open after another 10 min. Garnish it with coriander leaves. Serve hot with pickle or curd.
Note: If it is too thick pour little boiled water.