Easy and Delicious Homemade Kichadi Recipe

Ingredients

  • 1 cup of basmati rice
  • 1/2 cup of moong dal (yellow split mung beans)
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of ginger, grated
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of turmeric powder
  • 1/2 teaspoon of black mustard seeds
  • 4 cups of water
  • 2 cups of mixed vegetables (like carrots, peas, beans, and cauliflower)
  • 2 tablespoons of ghee (clarified butter) or oil
  • 1 teaspoon of salt, or to taste
  • Fresh cilantro for garnish

Steps and instructions

  1. Wash the basmati rice and moong dal together under running water until the water runs clear.
  2. Heat the ghee or oil in a large pot or pressure cooker over medium heat.
  3. Add the cumin seeds and black mustard seeds to the pot. Wait until they begin to sputter.
  4. Add the chopped onion to the pot and sauté until it becomes translucent.
  5. Add the minced garlic and grated ginger to the pot and sauté for another minute.
  6. Add the turmeric powder and stir well to combine.
  7. Add the washed rice and dal to the pot, stirring well to coat with the ghee and spices.
  8. Add the mixed vegetables to the pot and stir to combine.
  9. Add the water and salt to the pot and stir everything together.
  10. Cover the pot and let the kichadi cook over medium heat for around 20 minutes if using a standard pot, or according to your pressure cooker's instructions.
  11. Once the kichadi is cooked, stir well to combine all the ingredients. If the kichadi is too dry, add a little more water and heat until it reaches your desired consistency.
  12. Garnish with fresh cilantro before serving.

Tools for making

  • Large pot or pressure cooker - A large pot or pressure cooker will be needed to cook the kichadi.
  • Cutting board - A cutting board is necessary for chopping the onion, garlic, and ginger.
  • Knife - A knife is required for chopping the onion, garlic, and ginger.
  • Grater - A grater is needed to grate the ginger.
  • Measuring cups - Measuring cups will be used to accurately measure the rice, dal, and water.
  • Spoons - Various spoons will be needed for stirring the ingredients while cooking.
  • Spatula - A spatula will be useful for mixing and scraping the bottom of the pot.
  • Lid - A lid is essential for covering the pot or pressure cooker while the kichadi cooks.

Recipe variations

  • Use different types of rice such as brown rice or quinoa instead of basmati rice.
  • Replace moong dal with red lentils or split yellow lentils.
  • Add spices like cinnamon, cardamom, or cloves for a more aromatic flavor.
  • Include other vegetables such as bell peppers, zucchini, or spinach.
  • Add protein by including cooked chicken, shrimp, or tofu.
  • For a vegan option, use coconut oil instead of ghee and skip the dairy-based garnish.
  • Experiment with different spice blends like garam masala, curry powder, or chili powder for a unique flavor profile.
  • Add a squeeze of lemon or lime juice for a tangy twist.
  • Include chopped nuts like cashews, almonds, or peanuts for added texture and crunch.
  • Add a dollop of yogurt or coconut milk to make the kichadi creamier.

Recipe overview

Kichadi is a wholesome, comforting dish that originates from India. This recipe combines basmati rice and moong dal (yellow split mung beans) with a variety of aromatic spices and mixed vegetables to create a delicious one-pot meal. Cooking the ingredients together in this way results in a dish that is both nourishing and easy to digest, while also being incredibly flavorful. This recipe is versatile and can easily be adapted to suit your personal taste by adding different vegetables or adjusting the spices. Whether you're new to Indian cuisine or a seasoned pro, this Kichadi recipe is sure to please. The process is straightforward and not overly time-consuming - perfect for a midweek dinner or a comforting weekend meal. Enjoy!

Common questions

  1. Can I use different types of rice? Yes, you can use different types of rice like sona masuri or jasmine rice, but basmati rice is traditionally used for kichadi.
  2. Can I substitute the moong dal with a different type of lentil? Yes, you can substitute moong dal with other lentils like toor dal or masoor dal, but moong dal is commonly used for kichadi.
  3. Can I add other vegetables to the kichadi? Absolutely! You can customize the kichadi by adding your favorite vegetables like bell peppers, zucchini, or spinach.
  4. Is it necessary to use ghee or can I use oil? You can use either ghee (clarified butter) or oil based on your preference. Both will work well in this recipe.
  5. How can I adjust the spice level? If you prefer a spicier kichadi, you can add a chopped green chili or red chili powder to the recipe. Adjust the quantity according to your taste.
  6. Can I make this recipe vegan? Yes, you can make this recipe vegan by using oil instead of ghee and omitting any dairy-based garnishes.
  7. How do I know when the kichadi is cooked? If using a standard pot, the kichadi should be cooked in around 20 minutes once it starts simmering. If using a pressure cooker, follow the instructions provided with your cooker.

Serving dishes and utensils

  • Large pot or pressure cooker - A large pot or pressure cooker is needed to cook the kichadi.
  • Cutting board - A cutting board is useful for chopping the onion and vegetables.
  • Knife - A knife is needed for chopping the onion and vegetables.
  • Grater - A grater is necessary for grating the ginger.
  • Measuring cups - Measuring cups are required to accurately measure the rice and dal.
  • Measuring spoons - Measuring spoons are needed to measure the spices.
  • Wooden spoon or spatula - A wooden spoon or spatula is useful for stirring the ingredients while cooking.
  • Pot cover - A pot cover is necessary to cover the pot while the kichadi is cooking.
  • Garnishing tools - Tools like scissors or kitchen shears can be used to garnish the kichadi with fresh cilantro.

Origin stories

Kichadi, a delectably soothing blend of rice, lentils, and spices, hails from the Indian subcontinent. It's commonly accepted as the go-to comfort food for those feeling under the weather, almost akin to how chicken soup is perceived in many Western cultures. However, kichadi carries a greater significance in the Ayurvedic tradition of India. It is seen as a deeply nourishing and balancing dish, often used in cleansing diets. This humble, hearty meal has seeped into the daily life of the Indian populace not just as a food item, but as a symbol of wellbeing and home. This isn't merely a meal; it's a centuries-old tradition, a slice of Indian culture, and a testament to the subcontinent's ancient wisdom about health and diet.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.