Ultimate Kichadi
- Ready In:
- 25mins
- Ingredients:
- 13
- Yields:
-
12 cups
- Serves:
- 4-6
ingredients
- 1 1⁄2 cups basmati rice (must be a long-grain fragrant rice. Basmati is the best, but Jasmine rice may work)
- 1 1⁄2 cups yellow lentils (Toor Dal)
- 1 teaspoon turmeric powder
- 1⁄2 teaspoon garam masala
- 2 tablespoons olive oil
- 4 serrano chilies, deseeded and julienned (cut into long, thin strips)
- 1⁄2 teaspoon asafoetida powder (hing)
- 1 bunch cilantro, chopped
- 1 1⁄2 tablespoons coriander powder
- 1⁄2 teaspoon chili powder
- salt
- ghee (butter will not do. It has to be Ghee or you won't get the flavor)
- lime
directions
- Soak rice and lentils together in hot water for about a half hour.
- Drain the water as much as possible.
- Put rice and lentils into a pressure cooker, add 7 1/2 cups of clean water, turmeric, garam masala, and salt to make the water nice and briny. However salty you want your Kichadi to be, your water should taste a little brinier than that.
- Let the pressure cooker whistle 2 or 3 times, then open up to see the consistency of the Kichadi. It should be soft and a little loose. I find pressure cookers to be very inconsistent in how they cook from one model to the next, so yours may require more or less whistles.
- In a sauteé pan, put oil and bring up to heat.
- Add your serrano chillies that have been deseeded. If you do not deseed them, the dish will be overwhelmingly hot.
- Add the asofetida. Sauteé the chillies until they get quite brown, but not burned.
- Add your chopped Cilantro, and sauteé until the leaves are wilted.
- Add in Coriander powder and chilli powder. At this point you may need to add a little more oil to the pan due to all the powder. Cook for no more than 30 seconds so that the powder doesn't burn.
- Empty the contents of your sauteé pan into your Kichadi and stir it inches There will be plenty of powder stuck to the sauteé pan. So as not to lose these spices, take a little Ghee and melt it in the pan. Swish it around to get all the spices, and pour into your Kichadi.
- Serve Kichadi with a dollop of ghee and a generous squirt of lime to finish it off.
- Cry because it's so damn good. The end.
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RECIPE SUBMITTED BY
I am an American married to a Desi from Bombay. I have been on Recipezaar since 2004. When I first signed up I was just learning how to cook Indian food. I have to say, it's a good thing I wasn't working during that time because then I had a lot of hours to devote to learning. It was complicated at first, but always worth it. There is nothing in this world like a great blend of Indian spices. I get a lot of my Indian recipes from my best friend, Rupali. Also I found a new youtube channel called Vah re Vah chef. He is absolutely amazing! If it's Vah re Vah, you know it's going to be very tasty. My main concern is that I am using authentic Indian recipes.
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<br>Most of my recipes will always be vegetarian, but I might throw in some Chicken every now and then, since I mainly use this website to keep track of meals I make for my family. I eat fish sometimes, but my husband doesn't like it, so I only eat it when we go out.