Rice cooked with thoor dhal & vegetables in Pressure cooker, a version of North India.
Servings: 4 Persons
Raw Rice – 1½ Cups
Thoor Dhal – 1 Cup (Thuvaram Paruppu)
Mix Veg – 2 Cups
Onion – 1 Cup Chopped
Tomato – 1, Chopped
Green Chllies – 3 nos
Chilli Powder – 1 tsp
Coriander Powder – 2tsp
Garam masala – ½tsp
Turmeric Powder – ½tsp
Hing – 3-4 pinches (asafoetida / perungayam)
Salt – to taste
Oil – 4tsp
– Mustard – 1tsp
– Jeera – 1tsp
– Red Chillies – 4 nos
– Curry leaves – 2 Sprigs
– Coriander leaves- 2 Sprigs, chopped
– Garlic Cloves – 3 nos, finely chopped
– Ghee – 8tsp
Heat Pressure cooker, add oil, fry green chillies & onion. Add tomato & vegetables, Saute for 2-3 minutes.
Add all dry powders, Saute for a minute.
Add 7 cups of water and salt. Wait till it boils. In the meantime, wash & clean rice & dhaal. Add to the cooker.
Pressure cook for 10-15 minutes in medium low flame. Cool it off & remove cover carefully.
Heat Ghee in a Pan, add mustard, wait till it sputters. Add garlic, Jeera, red chillies & curry leaves. Saute.
Add the Seasoning to the rice, along with corriander leaves, mix well.
Dole out hot Kitchidi with fried papads and pickles.