THE RAJASTHANI CHICKEN COOKBOOK

EPISODE 8(RAJASTHANI KICHIDI)

Rajasthani cuisine is known for its rich and flavorsome dishes, and one such dish that holds a special place in its culinary heritage is Rajasthani Kichdi. Kichdi is a popular and comforting rice and lentil dish that is enjoyed across different regions of India, but the Rajasthani version of Kichdi has its own unique flavors and ingredients.

The history of Rajasthani Kichdi can be traced back to ancient times when the region was ruled by various Rajput kingdoms. The cuisine of Rajasthan was influenced by the arid climate and the nomadic lifestyle of its inhabitants. Kichdi, being an easy-to-make and nutritious dish, was preferred by travelers and warriors who needed a wholesome meal that could be prepared quickly using locally available ingredients.

Traditionally, Rajasthani Kichdi is made with a combination of rice, lentils (usually moong dal or yellow split lentils), and a variety of spices. It is typically cooked in ghee (clarified butter), which adds richness and flavor to the dish. The spices used in Rajasthani Kichdi include cumin seeds, mustard seeds, cloves, cinnamon, and bay leaves, which lend a fragrant aroma to the dish.

One distinctive feature of Rajasthani Kichdi is the addition of vegetables like peas, carrots, and potatoes, which not only add flavor but also provide nutritional value to the dish. This variation of Kichdi is known as "Veg Rajasthani Kichdi" and is a popular choice among vegetarians.

Another variant of Rajasthani Kichdi is the "Bajra Kichdi," which is made with pearl millet (bajra) instead of rice. Bajra is a staple grain in Rajasthan and is known for its nutritional benefits and the ability to withstand the arid climate of the region.

Rajasthani Kichdi is often served with a side of yogurt, papad (thin crispy Indian crackers), and pickles. It is a wholesome and comforting meal that is enjoyed during festivals, special occasions, and even as everyday comfort food.

In conclusion, the history of Rajasthani Kichdi is deeply rooted in the culture and culinary traditions of Rajasthan. It is a dish that has stood the test of time and continues to be cherished by the people of Rajasthan for its simplicity, nourishment, and delicious flavors.

to make Rajasthani kichidi, you will need the following ingredients:

- 1 cup rice

- 1/2 cup yellow moong dal (split yellow lentils)

- 1/4 cup ghee or oil

- 1 tsp cumin seeds

- 1 onion, thinly sliced

- 1 tomato, chopped

- 1 tsp ginger-garlicpaste

- 1 green chili, slit

- 1/4 tsp turmeric powder

- 1/2 tsp red chili powder

- 1 tsp coriander powder

- 1/2 tsp garam masala

- Salt to taste

- Fresh coriander leaves, chopped for garnishing

Here are the steps to make Rajasthani kichidi:

1. Rinse the rice and moong dal separately under running water until the water runs clear. Soak them in enough water separately, for about 30 minutes.

2. Heat ghee or oil in a pressure cooker or heavy-bottomed pan. Add cumin seeds and let them splutter.

3. Add sliced onions to the pan and sauté until they turn golden brown.

4. Add chopped tomatoes and cook until they become soft and mushy.

5. Add ginger-garlic paste and green chili to the pan. Saute for a minute until the raw smell goes away.

6. Drain the water from soaked rice and dal. Add them to the pan and mix well with the masala.

7. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Stir everything to coat the rice and dal with the masala.

8. If using a pressure cooker, add 4 cups of water. If using a pan, add around 6 cups of water. Adjust the water quantity as per your desired consistency.

9. Close the pressure cooker with the lid and let it cook for 3 whistles on medium heat. If using a pan, cover the pan and let it cook on low heat until the rice and dal are cooked and soft (about 20-25 minutes).

10. Once the pressure is released or if using a pan, open the lid. Check if the rice and dal are cooked properly and if the kichidi has reached your desired consistency. If needed, you can add more water and cook for a few more minutes.

11. Garnish the kichidi with fresh coriander leaves and serve hot with raita or pickle.

Enjoy your homemade Rajasthani kichidi!