North Indian Kichdi - One-pot meal

I had to come to Singapore amd learn from a North-Indian friend that Kichdi means something totally different in the North!  Did I mention that I have lived all my life in the South :)

For those from South India, its nothing but Rawa Upma with Veggies of your choice. But, to our friends up in the North, it's a delicious medley of rice, dal and sometimes, veggies get added too. This is Pri's comfort food, and now it's mine too :)

North-Indian Kichdi

Some of us may figure out its close resemblance to Pongal, but there are remarkable differences between the two. 1. Only Moongdal for Pongal, Kichdi can be with any dal, typically Toor/Tuvar Dal. 2. No veggies in Pongal 3. The spices are different. And there are many more...you'll see soon :)

Kichdi has become my favorite week-night dinner becoz its super-quick and high in nutritional value - Rice for Carbs, Dal/Lentils for Proteins, Veggies for Vitamins - all in one. I have even tried Kichdi with half brown rice and half white rice and it tastes fantastic! Of course, I love brown rice :)


Yield - for 2 adults
Active Time Spent - 10 minutes

You Need -

• Oil / Ghee - 1 tsp
• Jeera/Cumin seeds - 1 tsp
• Garlic - 3 pods (finely chopped) (Optional)
• Ginger (finely chopped) - 1 tsp
• Onion, chopped - 1
• Green chillies - 4 (chopped) (Adjust to your taste)
• Tomato, chopped - 1
• Coriander powder - 2 tsp
• Jeera + Pepper powder - 3/4 tsp
• Turmeric powder - 2 pinches
• Rice - 1 cup 
• Tuvar Dal - 2 handfuls
• Salt - to taste (~1 and 1/2 tsp)
• Water - 4 cups

•  Veggies of your choice : 

                I have used 
                     Spinach -  1 cup, packed (washed and coarsely chopped)
                     Carrot - 1 (medium sized, cubed)

              Feel free to add -

                    Potatoes, Green peas, French Beans,


Tadka :

Ghee - 1 tsp
Mustard - 1 tsp
Curry leaves - a few

How To -

• Take your pressure-pan (or any frying pan), heat oil/ghee and do tadka with mustard and curry leaves. Keep aside.

• Now, heat some more oil/ghee and start adding ingredients, in the order listed, starting from Jeera. Wait for a few minutes while frying garlic and onions for the raw smell to vanish. 

•  Fry at each stage, for a minute each.

• Wash and rinse rice and dal (separately) and add to the pan.

• You need not chop vegetables fine, as they will get mashed up in the pressure cooker eventually.

• Increase quantity of water if you're using brown rice.

• Pressure-cook for 4 whistles and wait until all the pressure subsides.

Finish with tadka/ tempering.
Enjoy it hot with potato chips or appalam / papad or just plain!  My husband prefers raitha (cucumber-yogurt dressing) to go with this Kichdi.

Kichdi with Maracheeni Appalam

This is my fav goto-dish on a tired week-night. What's yours?