When T and M were visiting, M made some delicious Kichdi at my place. M is a great cook ( the puliyodharai she made five years ago is still fondly remembered). Now I have taken to making this whenver I am running short of time.
It is the easiest thing to make if you have a pressure cooker (don't know about other desis, but for Indians, p-c is an absolute must in a kitchen). I cook basmati rice and arhar dal in 2:1 proportion in a p-c. In a Kadai, I cook tomatoes, onion (you can add other veggies too) with the standard desi spices - chilly, dhania powder and turmeric (all added andaz se) and once that is ready, add it to the cooked rice+dhal. Add salt (I always add salt last, but amma tells me that is not advisable) and it is ready to eat. I usually eat this kichdi with dahi, achar and papad.
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