Skip to content


Kichdi for me is the ultimate comfort food, and I like it extra spicy topped with papad for some crunch!



  • 1/2 cup rice, rinsed
  • 1/2 cup mung daal, rinsed and soaked overnight
  • 1 tsp. turmeric powder
  • 2 1/2 cups water
  • 1 tbsp. mustard seeds
  • 1/4 onion, minced
  • 2 curry leaves
  • 2 garlic cloves, minced
  • 1 green chili, minced
  • 1 large tomato, diced
  • Handful of cilantro, chopped
  • Salt to taste


  1. Mix the rice, daal, turmeric, salt and water in a pressure cooker and cook for 6 whistles.
  2. While the rice mixture is cooking, heat up some oil in a pan on medium high heat and add in the mustard seeds. When they start to pop, add in the onion and curry leaves. Sauté till translucent then add in the garlic and chili. Stir till fragrant then add in the tomato. When the tomato softens, mash the mixture with the back of a spoon and set aside.
  3. When the rice is done cooking, release the steam and whisk the mixture to get a porridge like consistency. Add it into the tomato mixture along with the cilantro and cook till well combined for about 2 minutes. Adjust the seasonings if necessary,  garnish with some more cilantro and serve immediately.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: