Kichidi


Roshni Prabakar

Roshni learned how to make the following dish from a former neighbor of hers in Bangalore, India. She says you can use any vegetables, but recommends spinach and greens. It’s pronounced, “Kitch-ed-ee” and is a midly spicy, soft textured vegetable dish that she serves by itself as the star of the table.

Heat a stick of butter in a saucepan. Saute cumin seeds, two or three cloves of garlic and 1 large onion till they turn golden brown. Add curry powder or chili powder (or whatever flavor spice you want). Add the vegetables (spinach and greens or whatever you like). Stir them for one minute or less with the onions and garlic. Then put them 1 cup of dahl (lentils) and 1 cup of rice (any type) and four cups of water. Salt to taste. Pressure-cook it on low fire for 15 minutes. Serve and enjoy!

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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