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
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
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
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.