I am so excited. I just had to come online at this time to share it with all of you!!! 🙂 I am sure everybody might be aware of the blog called Cooking with Thas. When she published her invitation for guest posts, I just jumped at the opportunity. I went ahead and sent her our family recipe called Kichadi, which is a staple during Friday breakfast. Never in my wildest dreams did I imagine that it would be featured immediately!!! It also happens that I am the first one to put across the guest post. Here is her tried version as published on Facebook. For the recipe that appeared on her blog, you can click here. Thank you all for your best wishes and continuous support. I would have never gone ahead with so much confidence if it were not for all of you… 🙂
* Updated on Nov 1, 2015: I hadn’t realised till a colleague of mine indicated that I was calling this recipe with the wrong name. It is infact called “Kichari” and not “Kichadi” like I had earlier mentioned… So I am changing the title to update the correct name… 🙂
Update on July 21 with new pictures and updated recipe: Since this is something that we make so often for our Friday breakfast, this post deserves an update, in terms of pictures as well as recipe. When umma was around and I was making kichari for breakfast, she stared in disbelief seeing me adding jaggery to this. She asked me, “Who told you to add jaggery in this? It is never used for making kichari!” And yes, it is never. The traditional kichari has rice, moong dal with no husks, milk and sugar, served along with ghee, nothing else. I used to initially make it with moong dal with the husks in it, but the folks at home were so averse, one due to the color it gives and secondly due to a different flavor it renders. This dialogue from umma only made me realize that I was doing it wrong at least for the initial days of cooking. So now, I make it the way umma makes it – and yes, it tastes much better this way. 🙂 If you go to the link of how Thas made it from my recipe, you can see she actually made it the correct way. I guess as we blog and try again, it gets better. 🙂 Adding a few tips to the bottom so that you can have a filling and delicious quick breakfast for your weekends…
Updated on July 23: Again added “Kichadi” onto the title, since some viewers did say that they call it Kichadi, so now I know I am not alone or I am not mistaken! 😀 It is amazing, how the name changes from place to place while the base recipe is the same. Thank you all for helping me out… 🙂
- 1 cup moong dal (also called kichadi parippu)
- 1 cup pachari or basmati rice
- ½ cup sugar (as per sweetness)
- 1 tin (400 ml) coconut milk
- 400 ml milk (measure in the coconut milk tin)
- 1 cup water
- 5 tbsp grated coconut (optional)
- ½ tsp cardamom powder
- A pinch of salt
- Ghee for serving
- Wash the rice and dal well till water runs clear.
- Soak the rice-dal in water for around 30 minutes.
- Drain off the soaking water and add along with the rest of the ingredients in a pressure cooker.
- Close the lid and cook upto 3 whistles on medium flame, then reduce the flame to minimum and cook for around 15 minutes.
- Switch off the flame and allow the pressure to go by itself.
- Open the lid of the pressure cooker, mix all well and serve with a dollop of pure ghee!!!
The proportion of rice to dal need not be half. There are times when we add more lentil to rice, since that tastes better, even though my personal preference is half-half.
The liquid to rice-dal ratio is slightly higher than double. The lentils tend to soak up a lot of water and can leave the kichari dry, so adding a little extra water will not do any harm.
Serve it hot. Keeping it to room temperature tends to harden it. To loosen up the mixture, add hot water and mix till the consistency is reached.
You can use only milk or coconut milk, instead of both together. At times I run out of both, I add equivalent amount of water and mix in coconut milk powder or milk powder (4-6 heaped tbsps approximately, in total and whisk well, before adding.