Masala Kichdi

In the whole world if any food which creates a fine balance between nutrition and taste then it is undoubtedly Indian Food. From Tandoori Rotis in North to Idlis in South, there is a method in preparing food in such a way that it nourishes people to work hard without feeling famished. It is Masala Kichdi which is such a lovely one pot meal because it takes few minutes to rustle up when you are pressed for time. 

Though, the method of preparation is common, you can make this in Rice Cooker or Pressure Cooker or even in a heavy pot. The best part is that if had regularly, it can make the body super fit and fine. It is a myth that only ill people are advised to have it ,on the  contrary it benefits old and young alike. However, it cures a host of diseases ranging from Cold to Stomach ache. All it takes as a main ingredients are rice and lentils. So here Masala Kichdi with a hing of spices, vegetables and ghee which makes a very healthy and light meal. Hope you like it.

Ingredients:
1 cup Rice (Gobondo Bhog / zeera rice / basmati)
1/2 Masoor Dal
2 Onion, cut into half moon slice
1/2 cup Green peas
2 medium size Potatoes
2 Tomatoes, chopped
1 tsp chopped Ginger
1 tbsp chopped Garlic 
1 tsp Garam masala
2-3 Green chillies, finely chopped
1 1/2 tsp Turmeric powder
1 tsp Red chilly powder
1 bay leaf
3-4 Peppercorns
Salt to taste
 2-3 tbsp Ghee

For Tempering:
1 tsp Cumin seeds
A big pinch of asafoetida (hing)
1 tsp Kashmiri Red chilly
Small pinch of Methi seeds
1 tbsp Garlic, chopped
2 tbsp chopped Coriander leaves

Method:
Mix together rice and lentil in a big bowl, wash properly and then soak in water for 20 minutes. Later drain and keep aside. 

Heat 2 tbsp ghee in a stainless pressure cooker and add bay leaf and peppercorns. Add onions and fry till they turn light brown. Add ginger- garlic and green chillies and fry till you get nice aroma. Add all the vegetables and the dry spices, fry on high flame for 2 minutes. When you see oil has separated from the sides of cooker, add drained rice-lentil and fry for a minute. Pour in double amount of water +1 cup (1 1/2 cups of rice-dal I have added 3 cups +1 cup of water) and season with salt. Let the first boil come and then close the lid and pressure cook for 3 whistles on medium flame. Let the steam go off on its own. Open the lid and check the consistency. If you want to dry it, put it back on flame for few more minutes. Or if you don't want your kichdi dry then add 1/2 cup hot water, add some salt and heat to mix well.

To temper the kichdi: 
Heat a tadka pan with 2 tbsp ghee and add cumin seeds. As the seeds splutter add all the abovetempered ingredients and pour over cooker kichdi. Drizzle some drops of lemon juice and chopped coriander. Serve hot with pickle and papad.