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Saturday, November 3, 2018

Dal Kichdi

1.5 cups Basmati Rice
11/4 cup Yellow Lentils / Togari Bele / Toor Dal
2 tsp Bengal Gram seeds / Kadle bele
3 large Tomatoes
3 medium sized Onion
4 cloves of Garlic
1/2 inch sized Ginger
1.5 tsp Turmeric powder
1.5 tsp Kasuri Methi / Dried Fenugreek leaves
3 - 4 Green Chillies
1 - 2 broken Red Chillies
1 tsp Mustard seeds
3/4 tsp Cumin seeds
Big pinch of Asafoetida powder
3 - 4 strand of Curry leaves
6 - 8 strands of  Coriander leaves
Salt to taste
1 tsp fresh Lime Juice
1 tsp Butter (Optional)
3 - 4 tsp Ghee


Soak yellow lentils, bengal gram seeds rice in wanter for about 15- 20 mins. Wash them properly in water for about 3-4 times and put them in a pressure cooker. Add 1/2 tsp turmeric powder, salt, around 10 cups of water and cook them well(3-4 whistles).

Chop onion, tomato, green chillies, coriander leaves into small pieces as shown in the picture below. Grate the ginger and garlic as shown in the picture below.

Put mustard seeds, cumin seeds, broken red chillies and ghee in a thick bottomed vessel/pan. Once it starts spluttering, add ginger garlic paste and fry them for about 1-2 mins. Add curry leaves, chopped green chillies, asafoetida powder, chopped onion, kasuri methi and 1 tsp of turmeric powder. Fry them for about 3-4 mins in medium flame, until onion becomes light golden in colour.

Add chopped tomato, salt and cook them well by covering the lid.

Add cooked rice and lentils, add required amount of water, salt and bring them to boil.

Add chopped coriander leaves, 1 tsp fresh lime juice, butter(optional) and mix them well.

Keep this in low flame for about 2 mins and serve hot.