|
Ingredients
|
Quantity
|
|
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
|
|
Salt
|
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).
