Vegetable Kichidi / Veg Khichidi / Khichidi / Kichidi - North Indian Style
Its really difficult to arrive at a conclusion especially when we are very tired and exhausted by end of the day. And when it comes to making a quick dinner with less time, its much more difficult to finalise on one item. My wish is to include good amount of veggies in any meal, so there comes the one pot Kichidi for my rescue. With a side of some cool raita and crunchy potato chips ( not for me!!!) on its side, this veg Kichidi would be delicious and healthy. Though we make Bisibelebath, Vegetable pongal in South Indian flavour and taste, this vegetable Kichidi is made in a north indian style. And I love all the versions and each version is unique in its own taste and preparation. This Kichidi is so tastier with all the goodness of vegetables, lentil and the process is also simpler and quicker.
Ingredients
Sona Masoori Rice - 1 Cup
Toor Dal / Thuvaram Paruppu / Kandhi Pappu - 1/2 Cup
Hing / Asafoetida - 1 Dash
Turmeric Powder - 1 tsp
Garam Masala Powder - 1 tsp
Dhana Jeera Powder / Coriander Cumin Powder - 1/2 tsp
Cumin Seeds / Jeera - 1 tsp
Dry Red Chillies - 2 Medium
Crushed Ginger Paste - 1 tsp
Cinnamon Stick - 1
Cloves - 2
Bay Leaves - 1 or 2
Salt - To Taste
Sugar - 1/4 tsp
Ripe Tomato - 2 Medium
Onion - 1/2 cup nicely shredded
Cut Vegetables - 1 Cup or 1.5 cup ( Carrots, Peas, Potato, Brinjal, Beans, Chayote or Chow Chow or any veggies of your choice ).
Oil - 1 tbsp
Ghee - 2 tsp ( Optional )
- In a pressure cooker, on a medium flame, first add oil. When its heated, add Hing, Mustard Seeds, Cumin Seeds, Cinnamon Stick, Cloves, Dry red chillies, Bay Leaves in succession.
- When the tempering is done, add the onion pieces next and fry them till golden brown.
- Next all the tomato pieces into the cooker and fry them for a minute. Add all the powders into the cooker along with the cut vegetables, ginger paste into the vessel. Mix them well and fry for another 2 minutes.
- Then add the washed toor dal into the vessel and fry them for a minute. Add a cup of water and cover the cooker and allow them to boil for another 4-5 minutes till the toor dal gets half cooked.
- Open the lid and add the sona masoori rice, salt and sugar. Add four cups of water again and cover the cooker.
- Cook the Kichidi for 3 whistles and siwtch off the flame. After you open the cooker, add 2 tsp of ghee on its top and serve this with raita..
Tips
If the Kichidi is made for a party or special occasion, add few ghee roasted cashew nuts on its top just before serving.
