Moong dal and split urad dal are soaked for couple of hours and cooked with rice. The cooked rice is then seasoned with whole spices and powdered spices. Potato and onion are also added to the kichdi. Serve urad and moong dal kichdi with dollop of ghee.
Makes: around 4 Servings of Moong Urad Kichdi.
Raw Rice 1 Cup
Split Urad Dal 1/2 Cup
Moong Dal 1/2 Cup
Coriander Powder 1 tsp
Cinnamon 1/2 inch stick
Cumin Seeds 1/2 tsp
Black Pepper Powder to Taste
Salt to Taste
Oil 1 Tbsp
Method of preparation:
Peel and finely chop the onion.
Boil potatoes in water till soft.
Peel and dice the potato.
Grind cloves and cinnamon into fine powder.
Soak urad dal in water for around half an hour.
Rub the soaked urad dal between fingers to loosen the skin.
Strain the urad dal to discard some of the skins.
Soak moong dal in water for half an hour.
Bring to boil 5 cups of water to boil.
Stir in soaked dals and rice.
Boil till rice and both the dals are cooked.
Heat oil in a pan, add cumin seeds.
Fry till they change color, add chopped onion.
Once onion turns light brown, add chopped potatoes.
Fry briefly, stir in ground clove and cinnamon powder, coriander powder, black pepper powder and salt.
Fry for couple of seconds and add to the rice pot.
Stir well and cook the rice for 5 – 10 more minutes to let the rice absorb all the flavors.
Remove from heat and serve urad and moong dal kichdi with dollop of ghee.
Notes: Make sure dals are cooked well.
Suggestions: If moong dal or urad dal are not cooked well, add more water to teh pot and cook on low flame till done.
Variations: Check other recipes with rice here.
Other Names: Moong Urad Kichdi.