‘Kitchadi’ elevated to a party dish !

Lentil and rice based Indian comfort food – heartwarming, nourishing, filling and especially for those days when you don’t have much stuff at home or want to finish bits and bobs of vegetables.

We usually make it on Mondays, when supplies are low, we haven’t yet been grocery shopping and I want to spend as little time as possible even thinking about a meal.

These amounts serve 6 people.

With a little experimentation (steaming instead of cooking), it turned out looking pretty good, fit for a party !!

IMG_7121

  • 1 cup masoor dhal
  • 1 big tomato, chopped
  • 1/2 tsp hing or asephoetida
  • 1 big onion, chopped

Pressure cook the above with some water – just above the level of the ingredients. When done, strain the dhal, tomatoes and onion, keep aside and save the cooking water.

  • 1 brinjal, diced
  • 1 raw banana, diced
  • murunga leaves
  • any left over vegetables, all diced
  • 1 big onion, diced

In hot oil, sputter mustard, add onion and stir fry till brown. Add all the vegetables and stir fry for a few minutes till done. Keep aside.

  • 1 1/2 cup Ponni or Basmati (or both mixed) rice

Cook the rice. Just as the water is almost absorbed into the rice, add the cooked vegetables and the dhal mixture along with the saved cooking water.

Cover and cook till done.

If steamed in a rice cooker, it can be upturned and served like a cake in the pictures.

  • Mustard
  • Urud dhal
  • curry leaves
  • murunga leaves

Sputter the mustard first, then add the urud dhal, then the curry leaves and finally a whole bunch of murunga leaves. Use this as a garnish any which way.

Pix of ingredients off the web, with thanks.

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