Ultimate Kichadi Recipes

Steps:

• Combine the rice and moong and rinse several times, until the water that drains away runs almost totally clear. Add to a heavy-bottomed pot with 1 3/4 cups water and set over medium-high heat.
• In another small saucepan, heat the ghee and mustard seeds. When the seeds start to pop, lower the heat and add the remaining ingredients, swirling them in the pan. Let the spices sizzle for under a minute, then carefully pour into the rice pot, along with the ghee. (Watch out: The fat may splatter).
• When the water comes up to a rolling boil, give it a good stir, scraping at the bottom of the pot, then cover tightly and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes before opening the lid. Fluff gently with a spatula. Taste, season with salt to taste and serve.

Steps:

• Soak the lentils and rice together in water in a medium bowl for 30 minutes; drain and rinse well.
• Heat 2 tablespoons of the butter in a medium pot over medium heat. Add the cumin seeds and stir until they just start to fizzle, about 1 minute. Add the onion and cook, stirring, until translucent, about 4 minutes. Add the turmeric, tomato, jalapeno and ginger. Cook, stirring, until the tomato softens, about 1 minute. Add the lentils, rice, 1/2 teaspoon salt and 3 cups water. Bring to a boil, lower to a simmer, cover and cook until the rice is tender and the lentils have broken down completely, about 15 minutes. Stir in the remaining tablespoon of butter and season with salt. Stir in the cilantro.

Steps:

• Combine the rice and lentils in a large bowl. Cover with water and swish around with your hands until the water is cloudy. Pour off the water, then repeat this process until the water runs clear, 3 or 4 times. Cover with water and let soak for 15 to 20 minutes.
• Set an electric pressure cooker to sauté on high. Add 2 tablespoons ghee, the bay leaves, pepper, 1 teaspoon cumin seeds and the hing. Allow to cook until the leaves are sizzling, about 1 minute.
• Drain the rice and lentils in a strainer. Carefully add to the pressure cooker and stir well. Continue to cook, stirring often, for about 2 minutes, until the water has evaporated off the grains and they sizzle.
• Add the grated ginger, turmeric and 5 1/2 cups water to the pressure cooker. Stir well and add 2 teaspoons salt. Put the lid on the cooker and set the steam valve to the sealing position. Cook for 12 minutes on high pressure. Let the cooker naturally release the pressure for 20 minutes. Manually release any remaining pressure, then open up the cooker and stir, discarding the bay leaves. The porridge should be the consistency of a soft polenta or risotto; feel free to add more water until it's just right.
• Start making the toppings while the pressure is releasing. Make birista, or fried onions: Set a small skillet over medium heat and add the sliced onion. Pour in just enough canola oil to cover. Gently fry the onion until uniformly golden brown, about 10 minutes, stirring every now and then. Using a slotted spoon, remove the onion to a paper towel-lined plate and sprinkle with salt. Add the cashews and coconut to the oil and fry until golden brown. Remove the cashews and coconut to the plate and sprinkle with salt.
• Pour off all but 1 to 2 tablespoons of the oil. (But don't discard it! The oil is great to drizzle over vegetables before you roast or sauté them; it's also a great start to a soup, pasta sauce or curry.) Add the remaining 2 tablespoons ghee to the remaining oil in the skillet. Once shimmering, add the dried chiles, garlic and remaining 1/2 teaspoon cumin seeds. Cook, shaking the pan and stirring, until the garlic is golden brown, 30 seconds to 1 minute.
• Pour the porridge into a serving bowl, then pour the contents of the skillet on top and gently stir. Top with a big dollop of yogurt, the fried onion, cashews and coconut, and some cilantro.