DAL KICHADI

My mom and daughter both are unwell today and i was taking care of mom being a daughter and my daughter being a mom. Kichadi seemed a good option for their lunch today and hence i prepared kichadi. The only difference is I prepared kichadi with masoor dal today, for the first time. Came out well but i felt tur dal was even more tastier.

 Ingredients:

1 cup rice
3/4 cup dal
1 inch ginger (grated)
4 green chillies
1/2 tsp dhania powder
1/2 tsp turmeric
salt to taste

For the tadka:

1 tsp mustard seeds
1 tsp jeera
1 big onion (cut small)

2 tomato (cut small)
2 sprigs curry leaves
1 pinch of hing (asafoetida)
2 red chillies (torn in 2)
1 tbsp oil

Method of Preparation:

1. Wash rice and dal together and pressure cook it with chillies, turmeric, green chillies, ginger, dhania powder and salt, for 3 whistles, alongwith 4.5 cups of water.
2. Heat a pan, add oil and once the oil is hot, splutter mustard seeds, add hing, jeera one after the other.
3. Add red chillies, onions and once the onions turn translucent, add curry leaves, and tomatoes. Let the tomatoes cook for 3 mins until is soft.
4. Add this to the kichadi and mix well. Add hot water if you want it of more liquid consistency.

Serve hot with pickle, papad or eat it as is.