Ingredients:
300g raw rice
100g green lentils
3 brown onions, chopped
Handful of curry leaves
½ tablespoon cumin seeds
½ tablespoon garam masala
2 teaspoons coriander powder
¼ teaspoon turmeric
- Soak the raw rice and the lentils together for around 3 hours.
- Heat a bit of oil in a pressure cooker on the stove. Add the cumin seeds. When they start to pop, add the chopped brown onions and then the other spices. Fry for a few minutes.
- Drain the rice and lentils. Add them to the pressure cooker and stir until everything is combined. Then add water until it covers the mixture completely (about one thumbnail above the level top of the mixture). Add salt and stir. Taste to check the balance of flavours.
- Replace lid and return to heat. Kichdi will be cooked after three whistles of the pressure cooker, or about 15 minutes.
