Earlier, ‘Kichadi’ to me was like porridge. Though it has a taste of its own, I like this version which smells and tastes like biriyani sans the meat of course!
1 cup basmati rice
½ cup yellow moong dal
3 cups water
4 small cardamoms
2 pc cinnamon
½ tsp cumin seeds
¼ tsp turmeric powder
2 tbsp oil or ghee
Fried onions for garnish
Wash rice and moong dal and soak for ½ hr in water. Drain on a sieve.
Crush the cardamoms slightly.
Heat oil in a pan (with tight lid) and add cumin seeds.
When it splutters, add whole spices and stir for few seconds.
Add the rice and stir for a minute or two so that the rice slightly fries in oil.
Add hot water, turmeric powder and salt.
When it boils, cook covered on a low flame for 10 minutes.
Check for doneness after 10 minutes. The grains should be separated like a pulav and should not be mushy.
If there is more water left, keep covered for 2-3 minutes more.
Garnish with fried onions and serve with yogurt raita.