Kitchadi / Rice with Lentils and Vegetables

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The Kitchadi is a North Indian cousin of the Tamil Nad pongal I must say. It has the core ingredients of the Venn Pongal but the seasoning or the tempering is different. This recipe was made for lunch when I was running out of time and not much time left for a rice and curry. This was one outstanding recipe on the Masterchef India version and it was served with Chicken achaari. I was suprised how delicious it was and had to put it it up here.




Measuring Cup Used : 160 ml

Rice : 1 Cup ( I used Sona Masuri)

Moong Dal : 1  Cup 

Water : 5.5  Cups

Vegetables : 

Potato : 1 Medium, diced to 2 cm in size

Beans : 5-6, Chopped to 2 cm in size

Carrot : 1 medium, diced to 2 cm in size

Ghee / Clarified butter : 1 tsp


To Temper 

Oil : 2 tsp

Mustard : 1/2 tsp

Ghee/ Clarified butter : 1 tsp

Jeera/ Cumin : 1 tsp

Garlic : 2 small cloves, finely Chopped

Ginger : small piece, finely Chopped

Green Chillies : 2, Chopped small or big as per your spice level

Bay leaf : 2

Curry leaves : few

Coriander leaves : few


Method :

Soak the rice and Moong dal for about 15-20 mins. Skip if you don’t have the time.

Heat up a pressure cooker/pan and add the ingredients listed under Rice and add the water and pressure cook for 2 Whistles .

To temper heat another pan, add the oil and ghee/clarified butter. When hot add the cumin, ginger and garlic, green chillies, curry leaves,  bay leaf and the tomatoes. Let the tomatoes turn mushy, add the coriander leaves. When soft add this to the rice.

Give it a mix and warm through. Remove from heat and serve.



Local Picks :

Rice : Pattu Sona Masuri brand

Moong Dal : Pattu Brand.






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