Mung Dal Kitchdi

This recipe was requested by a special person. My dear brother V. In the blink of an eye V has grown from a little fella to a handsome, young man filled with insight and wisdom far beyond his years. An unbiased attitude along with his dry sense of humor makes for some great company and lots of laughter when we are together.
Since he is into strength training and body building, V is always on the lookout for simple recipes filled with clean protein . I made this when I was visiting him and he absolutely loved it. Teamed with some yogurt raita or a fresh salad, it’s a perfect meal. Hope you enjoy making it V as much as you enjoyed devouring it.

Serve 2 hungry people

Mung dal 1/2 cup (soaked for few hours if possible)
Rice 1 cups
Carrot 2 chop
Peas 1/2 cup
Tomato 1 chop
Garlic 2 pods or asafetida – 2 pinches
Cardamom 2-3 whole
Cinnamon stick 2
Turmeric 1/2 tsp
Cumin 1 tsp
Coriander pwdr 2 tsp
Chilli pwdr 1 tsp
Garam masala 1/4 tsp (opt)
Oil/ Ghee
Lemon 1/2

In a pot, add oil/ ghee and ,add cinnamon, cardamom, tomato and garlic. Sauté well
Then add mung dal, asafetida , coriander, cumin, chilli powder & Garamond masala. Sauté.
Pour 1- 1 1/2cup water and simmer till mung dal is half cooked. Then add the carrot, peas & rice and sauté well. Add water (double the amount of rice) and salt to taste.
Cook covered till done. Squeeze lemon juice on top and serve hot.

Alternatuvely, mung dal can be pressure cooked first and added to the pot. For this method, take the mung dal , pinch asafetida (hing) and 1 cup water and pressure cook or simmer till dal is almost cooked.
Then add this to the sautéed tomatoes and proceed with spices and rice immediately as above.
Note- Here you don’t have to add the 1 1/2 cup water and simmer dal as the dal is already cooked. Only add the water needed to cook rice.
I’ve tired both ways and it turns out fine.


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