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+ servings
kichadi Tripura

Creamy Kichuri

a wholesome recipe from Tripura
Prep Time 10 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Dish, Traditional
Cuisine Baby toddler food, diabetic friendly, gluten free, Indian, One pot, Pressure cooker, Vegan, Winter
Servings 4 people

Ingredients
  

For the base of the recipe

  • 1 cup rice
  • 1/4 cup mung bean/ moong dal/ pasiparippu/ cheupayar ( i have used the one with the skin)
  • 6 cups Water

for the aromatic tempering

  • 1 tbsp cooking oil ( mustard oil is preffered)
  • 1/4 cup Onion Sliiced thinly
  • 3 large cloves garlic finely chopped
  • 1-2 green chilli Slit lengthwise
  • 1/4 inch turmeric grated
  • 1 tsp cumin seeds
  • 2 bayleaves
  • 1 medium Tomato chopped small
  • salt to taste
  • 1/4 cup drinking water

garnish

  • 1 tbsp coriander leaves chopped

Instructions
 

for the rice mix

  • Wash and soak the rice and dal for 15 minutes in about 6 cups of water.
  • Cook the rice and dal together till soft and mushy. I prefer to pressure cook them. If using an open opt then add another cup of water.
  • Once the pressure is released naturally, open the cooker and stir the contents well.

for the tempering

  • in a large pan (Kadai), add the oil followed by the sliced onions, garlic, chillies and turmeric. Saute till the onions are translucent and the oil is coloured yellow.
  • Now add the bay leaves, cumin and tomatoes and saute till the tomatoes are soft and cooked.
  • Add salt and the water and allow the water to boil.
  • Add the cooked rice dal mixture into the tempering and mix well. Simmer till the flavours are incorporated well.
  • To serve, garnish with coriander leaves.
  • Serve warm and enjoy
    kichuri bhog

Notes

When cool, the kichadi may thicken and solidify, add more warm water to get the soft consistency.
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