Flavorful Kitchidi
Flavorful Kitchidi
Ingredients
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon asafoetida
- 1 onion, large, diced
- 2 tomatoes, diced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 3-4 green chilies, slit
- 1/2 cup moong dal, washed and soaked for 30 minutes
- 1/2 cup rice, washed and soaked for 30 minutes
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- to taste salt
- 4-5 cups water
- as needed fresh coriander, to garnish
Instructions
- 1
Wash the moong dal and rice thoroughly. Place them in separate bowls, cover with water, and let them soak for 30 minutes.
⏱️ 5 min
- 2
Heat 1 tablespoon of ghee in a pressure cooker over medium heat. Add 1 teaspoon of cumin seeds, 1 teaspoon of mustard seeds, and 1/2 teaspoon of asafoetida. Let them splutter, which should take about 30 seconds to 1 minute.
⏱️ 2 min
- 3
Add 1 large diced onion to the pressure cooker and sauté until it becomes translucent, stirring occasionally. This typically takes 5-7 minutes.
⏱️ 7 min
- 4
Stir in 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, and 3-4 slit green chilies. Sauté for one minute until fragrant.
⏱️ 1 min
- 5
Add 2 diced tomatoes and cook, stirring occasionally, until they soften. This should take about 3-5 minutes.
⏱️ 4 min
- 6
Now, add 1 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of garam masala. Cook for one minute, stirring constantly, until the raw smell of the spices disappears.
⏱️ 1 min
- 7
Drain the soaked moong dal and rice. Add them to the pressure cooker and mix well to combine all ingredients with the spices.
⏱️ 2 min
- 8
Pour in 4-5 cups of water and add salt to taste. Stir everything together. Close the lid of the pressure cooker and cook for 3-4 whistles over medium-high heat.
⏱️ 10 min
- 9
Once the pressure cooker has whistled, turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
⏱️ 15 min
- 10
Once the pressure has released, open the lid and stir the kitchidi gently. If it's too thick, you can add a little hot water to reach your desired consistency. Garnish with fresh coriander and serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Flavorful Kitchidi
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon asafoetida
- 1 onion, large, diced
- 2 tomatoes, diced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 3-4 green chilies, slit
- 1/2 cup moong dal, washed and soaked for 30 minutes
- 1/2 cup rice, washed and soaked for 30 minutes
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- to taste salt
- 4-5 cups water
- as needed fresh coriander, to garnish
Instructions
- 1
Wash the moong dal and rice thoroughly. Place them in separate bowls, cover with water, and let them soak for 30 minutes.
⏱️ 5 min - 2
Heat 1 tablespoon of ghee in a pressure cooker over medium heat. Add 1 teaspoon of cumin seeds, 1 teaspoon of mustard seeds, and 1/2 teaspoon of asafoetida. Let them splutter, which should take about 30 seconds to 1 minute.
⏱️ 2 min - 3
Add 1 large diced onion to the pressure cooker and sauté until it becomes translucent, stirring occasionally. This typically takes 5-7 minutes.
⏱️ 7 min - 4
Stir in 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, and 3-4 slit green chilies. Sauté for one minute until fragrant.
⏱️ 1 min - 5
Add 2 diced tomatoes and cook, stirring occasionally, until they soften. This should take about 3-5 minutes.
⏱️ 4 min - 6
Now, add 1 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of garam masala. Cook for one minute, stirring constantly, until the raw smell of the spices disappears.
⏱️ 1 min - 7
Drain the soaked moong dal and rice. Add them to the pressure cooker and mix well to combine all ingredients with the spices.
⏱️ 2 min - 8
Pour in 4-5 cups of water and add salt to taste. Stir everything together. Close the lid of the pressure cooker and cook for 3-4 whistles over medium-high heat.
⏱️ 10 min - 9
Once the pressure cooker has whistled, turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
⏱️ 15 min - 10
Once the pressure has released, open the lid and stir the kitchidi gently. If it's too thick, you can add a little hot water to reach your desired consistency. Garnish with fresh coriander and serve hot.
⏱️ 3 min