Kitchidi (Rice+Dal+Vegetables)


Recipe Spotlight

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

For Seasoning:

– 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.

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