Kitchidi

Kitchidi is a very popular dish throughout India. It is a one pot dish cooked with rice and mung dal and mild spices. One can add various vegetables to make it a scrumptious meal. It most certainly is a comfort food when one is sick. I always add different lentils and grains in my kitchidi. It is easy to make it in Instant Pot as well.

Ingredients:

1 tablespoon ghee
1/2 inch cinnamon stick
1 clove
1 green chili, slit
1/2 teaspoon mustard
1 teaspoon cumin seeds
1 tablespoon raw peanut
1 dried red chili
1/4 teaspoon asafotida
1 carrot, diced
1 small potato, diced
1/8 cup diced zucchini
1 tablespoon green peas
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/4 teaspoon garam masala
1/4 cup rice(any variety)
1/4 cup broken wheat(wheat germ)
1/4 cup mung dal
1/4 cup whole green mung beans
salt to taste
4 cups water


Method:

1. Heat ghee in a pressure cooker or pan on medium low heat. Set on saute mode if using IP.
2. Turn the heat to medium. Add cinnamon, clove, mustard seeds, cumin seeds, peanuts and red chili and asafotida. Saute till mustard splutters and peanuts are roasted.
3. Add diced vegetables, turmeric powder, red chili powder, garam masala and salt. Saute for 2 minutes. Next add rice and dal. Add 4 cups water. Check for salt and add more if required.
4. Cover pressure cooker. Place the weight. Cook for 6 or 7 whistles. Turn off the stove, wait for pressure to release and serve hot with a some ghee on top with khadi. For IP, cancel saute mode. Cover with lid and weight. Set IP on pressure cook mode(manual) for 14 minutes on high pressure. Wait for natural release.