KICHDI

This rice dish is usually a hit at parties or for an everyday meal at home. It is a quickie and can be made in large quantities very easily. It can be served with a jalapeno gojju and/or orange thair pachdi (see separate recipes)

- Pour half cup rice, half cup toor dal and half cup moong dal directly into the pressure cooker
- Add water and milk as needed to cook : For example if you need 6 cups of water to cook the rice and dals together, use 4 cups water and 2 cups milk to make a total of 6 cups. Make sure that you add more than the usual amount of water/milk so that when it cooks you get a more liquid or gooey ( bisi bele like) consistency
- Add bay leaves, turmeric, salt, chili powder as needed, hing, 1tsp of any other powder like sambar/rasam powder directly to the rice/dal and water (Do not add too much of the powders as this dish is not a sambar like dish)
- Add 1 tsp ghee or dalda to the rice and dal
- Chop into chunks potatoes, green beans, peas (optional) and add into the pressure cooker
- Take half tsp of cumin and rub it in your hand and add to the cooker
- Now cover and cook all the above directly in the pressure cooker. (You may need to keep the cooker on simmer for longer to allow the dal/rice/vegetables to cook well)
IMPORTANT: Many a time, when you open the cooker, the rice and dhal is a thick non liquid mass. Don’t panic!! Just add water and a little milk as needed to bring it to a gooey consistency. You may also need to add more salt and powders as needed for taste. Often you may want to add a little water again before you serve in case the dish becomes too dry
- Before serving, tahdka half tsp ghee jeera, kadipattha, turmeric and pour onto the rice
- Serve with jalapeno gojju and /or orange thair pachdi