KICHADI

KICHADI How to Prepare -Make -Cook ?

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KICHADI Recipe

This is a special rice dish which is known almost all over India. Kichdi originated from an invalid dish. This was made only with plain rice cooked very soft and a little of “something” added to it, as the invalid would not be allowed curry. That little of “something” developed into variations forming a complete category of recipes.

SIMPLE KICHDI

This can be given to invalids anywhere. Serve hot.

½ cup rice Salt
¼ cup moong-dal A few jeera seeds

Cook the rice and dal after washing them. Add the salt and jeera. The cooking water should be a little more than double the volume of the grain. The kichdi is eaten like a porridge, not unlike a semi-dry conjee.

Variations

(a) Soak both the rice and the dal for an hour or so.
(b) Add butter and ghee while cooking.
(c) Add the moong-dal fried in the ghee (a little fat is used in this case, unless it is medically forbidden).
(d) Green ginger goes well with this.
(e) Two peppercorns and two cloves are put into the boiling water and removed before serving.
(f) If made in an ordinary dish, season with onion choor, add all the above mentioned spices, and cook in the usual way.
(g) I have known British people using the muslin bag way of boiling the spice in the water and then using that water for cooking the grain. That produces quite a pleasant taste that would not put off a new-eater.
(h) Omit the above spice and make with gur, cardamoms, and cinnamon. Fried or ordinary raisins and nuts can be added then. Some of these spicy or sweet variations are eaten cold.
(i) This is also made with coconut milk and seasoned with onion choor.

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