- Ponni Raw Rice – 1kg
- Oil – 200gram
- Onion – 200grm
- Tomato – 200grm
- Clove – 1g
- Cardamom- 1g
- Cinnamon – 1g
- Coriander leaves – 1/4 hand
- Mint leaves – 1/4 hand
- Turmeric powder – 1 tablespoon
- Green chilli – 3
- Moong daal – 100grams
- Ginger Garlic paste – 3 tablespoon
- Salt – 2 tablespoon
- Water – 2 litre
Steps to prepare
Take a suitable vessel that can cook 1kg rice and 1 kg. Place it on the small burner.
(prefer 3 litres vessel so that we can avoid spill over while cooking)
- Add 200gms of thinly sliced onionsin the vessel and pour in 200g cooking oil to fry the content.
(prefer rice bran oil, palm oil, ground nut or refined sunflower oil).
- Add 1 gram each of cinnamon, cardamom and cloves to it.
Fry the contents in high flame until the colour of onion becomes light brown.
Frying onion till brown will give good flavor and taste to our dish.
Once onion become reddish brown, turn the stove to low-flame and add each handful of coriander leaves and mint leaves to the pan. Stir for 10 seconds.
The mint and coriander leaves give good aroma to our dish.
Add the ginger-garlic paste and stir it for 10 seconds.
Ginger-garlic paste is one of the main ingredients which gives rich taste and flavor to the dish.
Then add the below –
Green chilli – 3
Turmeric powder – 1 tablespoon
Salt – 1 tablespoon
Tomato (chopped) – 200 gm
Put the soaked moong dal (100 grams) into the vessel and stir the contents well.
Let the dal get cooked in low flame for 5 minutes.
Then, pour 2 litres of water. Stir gently for 10 seconds.
Now, close the vessel with a suitable lid.
Keep flame in HIGH – let the water boil for 5 minutes.
After water boils –put in the raw rice (that is soaking in water for 20 minutes).
Dip the rice fully in water.
Close the lid – let the flame in HIGH.Let water and contents cook in high flame for 2 minutes.
Once we see steam coming out from the sides of lid, open the lid, stir the contents gently for 10 sec.
Take a little of water and check if salt level is correct – if needed we can add extra as per requirement.
Now, keep the flame in LOW.
Close the lid – let the contents get cooked in low flame for 10 seconds.
After 10 minutes, lets open the lid to check if rice got cooked completely.
If yes, then our kichadi rice is ready to be served.
We can have this khichdi along with any of the following – pickle, egg omlette, pappads or pudina chutney.
This 1 kg of khichdi can serve 7 to 8 people.