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Kichdi (Kejree)


Long grain rice
1 cup
Split moong dal
1 cup
Ghee or a mix of ghee & oil
2 tbsp
Jeers (cumin seeds)
½ tsp
Hot water
5 cups
to taste 
Turmeric powder 
½ tsp
Chilli powder – optional
½ tsp

Wash and drain the rice and the split dal well. Heat ghee in a pan when hot add the cumin seeds once they pop take off heat and add the rice and moong dal. Place back on gentle heat and stir continuously for about 2/3 minutes. Add the hot water, salt, turmeric powder and chilli powder and bring to the boil let it gently simmer for another 20-25 mins until rice and lentils are well cooked. If you take a few grains out and gently squeeze them if they are done they will mash without any trouble. Serve hot. (If you find that the kichdi is not done and water has run out add some more).