I am back again, and this time I am armed with a brand new camera. Yayyy ! I am still learning and trying to find my way through the innumerable settings and buttons on the camera, so pardon the photography that I am going to force upon you guys for the next few weeks. Any tips and comments on composition, lighting, angles and everything else are more than welcome, infact I might make that compulsory ;)
The mention of the red chilli pickle in my previous post reminded me of kichadi and instantly I started craving for some warm kichadi. It was also going to be the best companion for kadhi which has sprung up on quite a few blogs this past two weeks. This time I made my usual kichadi without dressing it up like last time.
- 3/4 cup - Rice, I used Basmati
- 3/4 cup - dal, I used 1/4th toor and 1/2 moong dal
- 1 tsp - Shah jeera or Jeera/Cumin seeds
- 2 nos - Garlic cloves, sliced or smashed
- 1/2 cup - Onion, sliced lengthwise
- 1/2" round of ginger
- 4 nos - Laung/Clove
- 1 nos - Bay leaf
- 1 nos - Badi elaichi (or normal elaichi/cardamom)
- 1" - Cinnamon stick
- 2 nos - Green chillies, split thru the center
- 1 tsp - turmeric
- 2 tsp - Oil
- Salt to taste
- 2 1/2 cups - Water
- Soak the rice in water for about 20 mins. Heat oil in a pan (or pressure cooker) and add the jeera. Next add all the whole spices and heat them through for about a minute.
- The garlic and ginger go in next, after the garlic cooks a little (~1/2 -1 min) toss in the onions, green chillies and turmeric . I add a little salt to the onions so they release their moisture and soften faster.
- After the onions are cooked and turn translucent add the moong dal and saute for 2 mins on medium heat until they start turning a little golden and then add the rest of the dal and rice. You could also skip the 2 step process and add all the rice and dal together.
- Saute the mixture for 2mins until the moisture evaporates and the rice gets nicely coated with the oil. Transfer it to a rice cooker or microwave safe bowl and cook according to your tried and tested rice:water ratio and salt. I cooked it in the microwave for 14 mins, stirred it once and cooked for another 2 mins.
For the Kadhi I followed Manisha's recipe but skipped the cloves in it. Thank you Manisha :)
Have a great weekend!