Temple’s Kitchen: Masala Kichadi/ Masala Bath

After
a long and tiring day, what could rescue you but a bowl of Kichadi. Kichadi is
the perfect comfort food for Indians. Easy to make a One Pot Meal. Breakfast,
brunch or dinner, Kichadi is the epitome of convenience. Kichadi is usually
made with combination of grains and dals , cooked till soft and mushy, just
thicker than porridge.

Masala
Kichadi/ Masala Bath is sumptuous meal of rice with vegetables and an appetizing
dry masala powder made of simple spices. Garnish with fresh coriander leaves
and serve it with a  raita or plain curd.

Preparation
Time :  10 Minutes

Cooking
Time        :  20 Minutes

Soaking
Time       :   30
Minutes

Servings               :   4 Nos.

 Ingredients:

Raw
Rice                1 Cup

Tovar
Dal                1 Tablespoon

Moong
Dal              1 Tablespoon   

Tomatoes                2 Nos.

Green
Chilies           2 Nos.

Grated
Ginger          1 Tablespoon

Turmeric
Powder      ½ Teaspoon

Salt                         To Taste

For Dry Masala Powder

Cinnamon
sticks         2 nos.

Fennel
Seeds              1 Tablespoon

Cloves                        5 nos.          

Green
Cardamoms       7 nos.

Chutney
Dal                1 Tablespoon

Red
Chillies                 2 -3 nos.

Dhania
Powder            ½ Teaspoon

Cumin
Powder             ¼ Teaspoon

Garam
Masala Powder     ½ Teaspoon

Tempering

Oil/
Butter /Ghee              1
Tablespoon

Mustard
Seeds                  1 Teaspoon

For
Garnishing

Chopped
Coriander Leaves

Method:

Wash
and soak the rice with dals for 30 minutes. Chop the tomatoes and Green
chillies and keep aside.

For Dry Masala Powder:

• Heat
  a pan on medium heat. Dry roast the cinnamon, cloves, cardamoms, red chillies,
  chutney dal, fennel seeds for 2 to 3 minutes.
• Take
  the spices out, add Garam masala powder, cumin powder and dhania powder in it. Transfer
  to blender pot. Blend it into course powder. Keep aside.

For Masala Bhat

• Heat
  a oil in Pressure cooker, add Mustard seeds and curry leaves, let them splutter.

• Now
  add the chopped tomatoes, Grated ginger and Green chillies and fry for a
  minute.
• Drain
  the rice and dals add into the tomato mix and sauté for minute.
• Add
  two cups of hot water, Turmeric powder and 
  Ground Dry masala Powder and salt . Mix it well. Pressure cooker for 5
  whistles . Turn off the heat

• Allow
  the steam to escape before opening the lid.  Mix well the Kichadi.
• While
  serving garnish with dollop of ghee, coriander leaves.
• Serve
  with Pickle, Curd and Pappad

Note:

• As
  khichdi cools will become little thick.
• Re
  heat the Kichadi and eat.
• Add
  vegetables of your choice like  cauliflower, 
  tindora or brinjal into kichadi

Enjoy
Cooking!.