Wednesday, April 19, 2017

Iskcon Bangalore Kichidi

This is my version of the prasadham that is served at the popular Iskcon temple in Bangalore.

Moong dal - 1/2 cup
Rice - 1/2 cup
Oil - to temper
Green chilli - 2
Ginger - 1 teaspoon
Curry leaves - 5
Cumin seeds - 2 teaspoons
Mustard seeds - 2 teaspoons
Fennel seeds - 1 teaspoon
Hing - as per taste
Bay leaves - 2
Cardamom - 2
Water - 5 cups

1. Soak the rice and moong dal together for 30 min.
2. In a pressure cooker, add oil to temper.
3. To the hot oil, add mustard seeds, cumin seeds, fennel seeds, hing, green chilli and allow them to crackle.
4. Add chopped ginger, curry leaves, bay leaves, cardamom and sautee (without burning the ingredients)
5. Add the soaked dal and rice, add turmeric and  water and cook for 5 whistles.
6. Once cooking in complete, open the pressure cooker add salt and lemon juice to taste.

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