Kitchidi Rice

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. 

𝐊𝐈𝐓𝐂𝐇𝐈𝐃𝐈 𝐑𝐈𝐂𝐄

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

METHOD

1. Heat ghee and fry the mustard seeds, cumin seeds and dried chilli until aromatic.
2. Add in the ginger, green chilli and curry leaves and sauté till aromatic.
3. Transfer to a rice cooker pot.
4. Add in the rest of the ingredients, stir to mix well and switch on the rice cooker.
5. When rice ready, leave aside for 10 minutes before you fluff it and serve with pickle or raita.
6. Can top with fried or baked cashewnuts or peanuts or both.

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