It is said that Kitchidi Rice has a little history behind it. It came about accidentally. It is quite common to have leftover dhal curry and rice and I think someone experimented by mixing the curry and rice together and leaving it for a few hours before eating it. It was found to be tasty, I guess. Over the years, people started to make Kitchidi rice with fresh ingredients.
2 tablespoons ghee or cooking oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 dried chilli, cut into 2 cm pieces
1 tablespoon finely chopped ginger
2 green chilli, sliced
1 sprig curry leaves
1/2 cup split mung dhal, washed, and drained
1 cup basmati rice, washed and soaked for 20 minutes and drained
1/2 teaspoon turmeric powder
1/2 teaspoon black peppercorns, coarsely pounded
3 cups water
1 1/4 teaspoon salt
- Heat ghee and fry the mustard seeds, cumin seeds and dried chilli until aromatic.
- Add in the ginger, green chilli and curry leaves and sauté till aromatic.
- Transfer to a rice cooker pot.
- Add in the rest of the ingredients, stir to mix well and switch on the rice cooker.
- When rice ready, leave aside for 10 minutes before you fluff it and serve with pickle or raita.
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