Chutti Kichadi(Rice with Lentils)

The spilt pigeon peas provides protein, and the rice provides carbohydrates.  Make this a more balance meal with a vegetable curry and or Kadhi and carrot pickle.


  • 1/2           cup tovar ni Daal( split pigeon pea)
  • 1              cup basmati rice
  • 4              tbsp vegetable oil
  • 3              whole elichi (green cardamon)
  • 5              laving(cloves)
  • 1/4           tsp jeera(cumin)
  • 1/4           tsp Mari(black pepper)
  • 1              1” stick cinnamon stick
  • 1/2           tsp crushed ginger
  • 1/2           tsp crushed garlic
  • 1/2           tsp crushed jaleoino
  • 1              tsp salt
  • 1/4           tsp haldi(turmeric powder)
  • 1/2           tsp garam masala


  1. Rinse and soak the Daal in cold water for at least and hr, if not more.
  2. Rinse and soak the rice in cold water for about half an hour.
  3. In a medium saucepan, heat the oil.  Add elichi, laving, jeera, mari and cinnamon stick.
  4. Add the green masala and stir for a minute.
  5. Add the daal and stir for a few minutes, add the salt and haldi.
  6. Add the hot water and bring to a boil, add the drained rice, mix, cover and cook on medium heat for about 10 minutes or till most of the liquid has evaporated.
  7. Sprinkle with garam masala and bake in a preheated 300 degree oven for 10 minutes or lower the heat to low (mark 2) and let it cook on the stove top.
  8. Serve with Kadhi and or vegetable curry.

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