Garlic kichidi / Poondu kichidi

This is a fantastic recipe from my dear friend Priya. It is a wholesome meal rich in carb, protein and fiber. The last time I visited them, she did this amazing dish and we all loved it. The recipe as such is simple and a great recipe especially for growing kids. Budding cooks and working moms would cherish this recipe. If you have had a really heavy dinner, this would be the best dish for next day brunch or lunch. Here is the recipe.

Ingredients:

Basmathi rice - 1 cup

Split (yellow) moong dal - Three fourths cup

Water - 5 cups

Salt as required

Oil - 1 tablespoon

Ghee / clarified butter - 3 tablespoons

Vegetables - 2 cups (green peas, chopped carrots and 1 inch cut green beans together)

(you can also use frozen carrot peas)

Peeled garlic cloves - 7 to 8 (If using garlic in India, take only 4 cloves)

Red chillis - 2 to 3 (use more if you want more spicy)

Curry leaves - a sprig

Mustard seeds - 1 teaspoon

Urud dal - 1 tablespoon

Asafoetida powder - 1 pinch

Turmeric powder - half teaspoon

Method:

Wash basmathi rice and moong dal two to three times and pressure cook together with salt and 5 cups water. Make sure the content is mushy. 

Heat oil in a big kadai and add mustard seeds, when it pops, add the urud dal, when it turns light brown, add the garlic, curry leaves and red chillis and sauté for a minute and then add the cut vegetables.

Add 1 cup water, little salt and allow the content to boil. When it is boiling add turmeric powder and asafoetida powder.

Mean while, stir the cooked rice and dal and keep it aside.

When the vegetables are well cooked, add the cooked rice and dal and pour a cup of water.

Make sure the content is not too thick. Pour water if needed.

Mix well and add the ghee.

You can also garnish with ghee fried cashews.

Serve this with a spicy pickle. 

It is a wholesome meal with carb from rice, protein from the moong and fiber from vegetables. Of course a little fat from oil and ghee. A great dish for saturday brunch.