Versatile Kichdi – do it with rice, quinoa or cracked wheat

Aditya was the one that would ask me to update with new quick recipes. Now, I have my friend’s daughter at Virginia Tech asking me to update as well. So kiddos, here you go.

kichdi is one of those dishes that is so versatile. You can do this in minutes with rice, brown rice, quinoa, broken wheat (dalia) along with mung dal. you can make it soupy or you can make it like a pongal.

Ingredients:
1. Any one of these – rice, brown rice, dalia, quinoa – 1 cup
2. Mung dal – 1/2 cup
3. onion – 1/2 roughly chopped
4. Green chillies – 2 or 3
5. Ginger – a small piece
6. Jeera (cumin) – 1/2 tsp
7. Pepper – few crushed
8. Mixed vegetables – 1/2 cup chopped
9. Oil – 1 tbsp
10. Turmeric powder – 1 tsp

Method:

1. Dry fry mung dal for a minute and keep it aside.
2. Add the rice to the dal and wash under cold water thoroughly.
3. Heat the oil in the pressure cooker. Add jeera, onion, chilies and ginger and fry till the onion turns soft.
4. Add the washed rice and dal mixture into the cooker.
5. Add salt, turmeric powder and add 3.5 cups of water. Close the lid and place the weight on the cooker. Shut off the heat after 3 whistles.
6. In a separate pan, add oil and add the vegetables. Cook the veggies for a few minutes. Let them be crunchy.
7. Mix the veggies to the cooked rice, mix it all up, spoon it in a bowl and enjoy the kichdi.

The picture here is a quinoa kichdi which I did it to a soupy consistency. Enjoy!!!!