Pappu Biyyam (kichidi)

Pappu biyyam is one of our favourite rice. My mother makes this with rice and bengal gram dal, whereas my mother-in-law makes this with rice and green gram dal (splitted moong dal). Both go well with tomato pickle or raw tomato chutney.

Ingredients:

Ponni rice-2 cups
Bengal gram dal 0r pachi sanaga pappu-1/2 cup
Green chillies-4
Chopped onions-2
Ginger garlic paste-1 teaspoon
Cinnamon stick-1
Cardomam-1
Cloves-4
Ghee-2 tablespoons
Oil-1 tablespoons
Salt-1 tablespoon

Method:

1. Mix the rice and dal. Wash them properly and soak them in the water.
2. Heat the oil and ghee in a pan and add the cinnamon stick, cloves and cardamom and fry them for one minute on a medium flame.
3. Add the chopped onions, green chillies and ginger garlic paste and fry them for three more minutes.
4. Add five cups of water and boil. When the water is boiling, add salt, soaked rice and dal.
5. Cook them for five minutes on a medium flame and lower the flame until the rice is done. Serve hot with tomato pickle or tomato chutney.

Note: If you are using pressure cooker or electrical rice cooker, add only 4 and ½ cups of water.