Black Eyed Beans Kichadi

There is nothing like comfort food. I guess I have to say - there is nothing like comfort food that is quick and easy to make. I believe Kichadi is one of the comfort foods for Indians. What is 'Kichadi'? It is a mixture of dal or lentil and rice cooked together with few spices. Traditionally 'Pongal' and 'Kichadi' are related and have moong dal and rice. I have made this with other dals too. Try sometime with chana dal which is soaked for about half an hour and then cooked with rice. It tastes great. As I said, recipe is just a guideline for anyone to come up with your own dishes.

I had soaked some black eyed beans for making a side dish. I woke up late and on the top of it, had to go to work today. If I have not mentioned earlier on this blog, I work from home most of the times and go to work physically couple of times a week. Usually when I leave for work, I cook the lunch and breakfast and then get out of the house. I have to make sure that the kids will not fuss over the food I have made when I am gone. I had no clue what I should cook and that too will get done within 30 minutes. Soaked beans sitting on the counter stared at me and I decided to try this in a kichadi. I am glad I tried it because it is really healthy and yummy too.

Ingredients:

1. Black Eyed Beans - 1 cup soaked overnight
2. Rice - 1 1/2 cups soaked for 10 minutes
3. Red Onions - 2 big chopped into medium chunks
4. Garlic - 3 pods sliced
5. Tomatoes - 1 big or two small chopped finely
6. Cilantro - chopped about 3 TBSP
7. Oil - 3 TBSP
8. Cumin - 1 tsp
9. Pepper corns - 10
10. Cloves - 6 - 7
11. Cardamom - 2 whole pods with skin
12. Cinnamon - 1 " stick
13. Turmeric - a big pinch
14. Amchoor powder / Dry Mango powder - 1/2 tsp(optional)
15. Green chillies - 10 or more as per taste slit lengthwise
16. Salt - to taste

Method:
In a microwave safe bowl, place the rinsed soaked black eye beans, cover with enough water and microwave for 5 minutes. Set aside. Heat oil in a pan. When hot, add cumin, pepper, cloves, cinnamon, garlic, green chillies, cardamom. Stir well. When the spices are well toasted and garlic is cooked, add onions, turmeric and a little bit of salt. Stir and let it cook. When Onions are cooked, add tomatoes, amchoor powder and stir well. Drain the black eyed beans reserving water. Add beans to the pan, add drained rice and stir. Add about 4 cups of water of more if you like your kichadi to be mushier. You can use the reserved water here. Turn the heat on to high and let it come to a boil. Add more salt as per the taste. When it starts boiling, reduce the heat to low and cover with a lid and let it cook. When the rice is soft and the beans are cooked, add cilantro and mix well. Turn off the heat. You can do this in a pressure cooker which probably takes less time than making it in a pan. Serve with either plain yogurt or pickle or raita.

Variations:
You can add some cubed potatoes to it. Additional vegetables might be added.

I am sending this to 'My Legume Affair 22' hosted by Ruchika started by Susan.

Happy Cooking!! Pin It