Rice kichadi recipe

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Prep Time:0 minutes | Cooking Time:1 hour
4 stars - based on 9 votes

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INGREDIENTS:

  1. Basmati rice - 1 cup
  2. Red lentils (Masoor dal) - 1/4 cup
  3. Mint leaf - a handful
  4. Coriander leaves - 10
  5. Cinnamon stick - 1 inch
  6. Clove - 3
  7. Cardamom - 1
  8. Green chili - 2
  9. Ginger paste - 1/2 teaspoon (tsp.)
  10. Garlic paste - 1/2 teaspoon (tsp.)
  11. Tomato - 1
  12. Lemon juice - 1/4 teaspoon (tsp.)
  13. Oil - as needed
  14. Salt - as needed

PREPARATION:

  1. Chop onion, tomato, coriander leaves and mint leaves into small pieces.
  2. Slit the green chilies into half.
  3. In a pressure cooker heat oil; add cinnamon stick, cloves, cardamom and sauté for a minute.
  4. Now add the green chili and sauté for a minute.
  5. Now add the onion, ginger paste, garlic paste and sauté until onion turns translucent or turns golden brown.
  6. Now add tomatoes, mint leaves and cook until oil separates.
  7. Add 2 cups of water and bring to boil.
  8. Now add the rice, red lentils.
  9. Place the cover and pressure cook for one whistle. Remove from heat. Wait until the pressure is gone in the pressure cooker.
  10. Add lemon juice, coriander leaves for garnish mix well and serve the kichadi.

NOTES:

  1. Goes well with pachadi.



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