Rice and Dal Ghee Kichadi Recipe

Rice ghee kichadi is such a comforting food, easy to digest and also very soothing when we are down with headache, fever or common cold. I remembered my mom and my granny while preparing this dish. As a kid this ghee kichadi was always prepared for me when I use to fuss and not eat, especially when i was down with flu or cold. I have improvised this dish as per my liking and switched the rice from ordinary table rice to Jeera rice and also used mixed dals in this dish. The taste of kichadi was ultimate and very flavorful. 

Rice and Dal Ghee Kichadi Recipe Video Shorts on Vidyascooking Youtube Channel.

Ghee Kichadi Recipe:

1 1/2 Cups Jeera Rice

1 1/2 Cups Mixed Dal ( Toovar, Moong , Masoor)

2 Finely Chopped Onions

2 Ripe Finely Chopped Tomatoes 

5 Sprigs Coriander Leaves Finely Chopped 

5 Sprigs Mint Leaves Finely Chopped 

5 Sprigs Curry leaves 

3 Green Chilies Slit 

2 Inch Sticks Cinnamon 

3 Cloves 

3 Cardamoms 

1 Bay leaf

4 Pepper Corns 

2 Tbsp Ginger and Garlic Paste 

1/4 Tsp Turmeric Powder 

1 Tsp Cumin

5 Cloves Crushed Garlic 

1/4 Tsp Asafetida 

3 Tbsp Ghee

2 Tbsp Oil 

Toovar Dal = Split Pigeon Peas

Moong Dal = Split Mung Beans

Masoor Dal = Red Lentils

Prep:

Peel and rinse onion twice, finely chop and reserve.

Rinse tomatoes twice, finely chop and reserve.

Remove stems from chilies, rinse twice, slit the chilies in half and reserve.

Peel and rinse 1/4 cup ginger and 1/4 cup garlic, equal portions. Roughly chop and add to a mixerjar, grind to form a smooth paste and reserve.

Separate mint and coriander leaves, rinse in water twice, pat dry and finely chop.

Peel and rinse 6 to 8 cloves of garlic, slightly crush the garlic and reserve.

Separate curry leaves, rinse in water twice and reserve.

Combine the rice and dals in a mixing bowl rinse thrice drain and reserve.

Method:

Heat a pressure cooker on medium flame with 3 tbsp ghee and 2 tsp oil.

Add cumin, cardamoms, cloves, cinnamon, and bayleaf to the oil and allow to splutter.

Add crushed garlic and slit chilies fry for few seconds.

Next add finely chopped tomatoes, onion and curry leaves, stir and fry on medium flame.

Once the onions turn transparent and the tomatoes have softened, add ginger and garlic paste, turmeric and coarse salt. stir and fry till the oil separates.

Add washed rice and dals stir and fry for few seconds. Measure and add 6 cups of water.

I have added extra liquid so that the rice and dals are slightly mushy consistency. 2 cups of dals and rice I added 6 cups water.

Cover the pressure cooker with lid and place the whistle. Place the flame on high and allow the rice and dals to cook for 4 to 5 whistles.

Remove the cooker from flame after 5 whistles allow the pressure to reduce. Open the cooker and mix the rice and dals once.

Serve the piping hot kichadi on a serving plate and top with ghee...Enjoy!