Ingredients with Measurements:
- 1 cup rice rava (coarsely ground rice)
- 1/4 cup moong dal (split yellow lentils)
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp urad dal (split black lentils)
- 1 tsp chana dal (split chickpeas)
- 1/4 tsp asafoetida (hing)
- 2-3 dried red chilies
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1/4 tsp turmeric powder
- Salt to taste
- 3 cups water
- Coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Dry roast the rice rava and moong dal separately until they turn light brown and aromatic. Keep aside.
2. Heat oil in a pan and add mustard seeds, cumin seeds, urad dal, chana dal, asafoetida, and dried red chilies. Let them splutter.
3. Add chopped onions and green chili and sauté until onions turn translucent.
4. Add turmeric powder and salt and mix well.
5. Add 3 cups of water and bring it to a boil.
6. Reduce the heat to low and slowly add the roasted rice rava and moong dal, stirring continuously to avoid lumps.
7. Cover and cook for 10-15 minutes or until the kichidi is cooked and the water is absorbed.
8. Garnish with coriander leaves and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 6g
- Carbohydrates: 30g
- Protein: 6g
Substitutions for ingredients:
- Rice rava can be substituted with semolina (rava) or broken wheat (dalia).
- Moong dal can be substituted with toor dal (split pigeon peas) or chana dal (split chickpeas).
- Dried red chilies can be substituted with red chili powder.
Variations:
- Uppudu Pindi Kichidi can be made with vegetables like carrots, beans, peas, and potatoes.
- It can also be made with different spices like garam masala, coriander powder, and cumin powder.
Tips and tricks:
- Roasting the rice rava and moong dal separately gives a nice flavor to the kichidi.
- Stirring continuously while adding the rice rava and moong dal helps to avoid lumps.
- Adjust the water quantity according to the desired consistency.
Storage instructions:
- Uppudu Pindi Kichidi can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the kichidi in a microwave or on a stovetop with a little water to prevent it from drying out.
Presentation ideas:
- Serve the kichidi in a bowl or plate with a dollop of ghee (clarified butter) on top.
Garnishes:
- Coriander leaves
Pairings:
- Uppudu Pindi Kichidi can be paired with pickle, chutney, or yogurt.
Suggested side dishes:
- Papadum, roasted papad, or potato chips.
Troubleshooting advice:
- If the kichidi becomes too dry, add a little water and mix well.
- If the kichidi becomes too watery, cook it on low heat until the water is absorbed.
Food safety advice:
- Make sure to wash the rice rava and moong dal thoroughly before roasting.
Food history:
- Uppudu Pindi Kichidi is a traditional South Indian dish that is commonly made for breakfast or lunch.
Flavor profiles:
- Uppudu Pindi Kichidi has a mild and nutty flavor with a hint of spiciness.
Serving suggestions:
- Serve Uppudu Pindi Kichidi hot with a side of pickle or chutney.
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Region: Indian