Ingredients:

• Rice  -1 cup
• Masoor Dal -1/4 cup
• Onion  -1small cut into long lengths
• Green chillies -5 cut into long lengths
• Cinnamon stick  -1 inch piece
• elachi -1
• Bayleafs -2
• Cloves -2
• Zeera  -1/4 teaspoon
• Ginger-garlic paste -1 tablespoon
• Turmeric -1 pinch
• Salt   –  To taste
• Oil  -2 tablespoon
  • Instead of oil you can put ghee.

Method:

1. Wash the rice and masoor dal and soak in water for 20 minutes.
2. Take a heavy bottom pan and put 2 tablespoons of oil and bring it to heat.
3. Put the bay leaves , zeera ,cloves ,elachi and cinnamon stick and fry it for couple of minutes.
4. Now toss in the onion pieces and green chillies and fry till the onions become soft.
5. Add the ginger-garlic paste and fry till the raw smell goes off,now put turmeric powder and salt mix it well.
6. Drain the water from the rice and masoor dal and put this in the pan and saute it for couple of minutes.
7. Add 2 1/2 cups of water, cover the lid and cook  till it absorb all the water.

రవ్వ కిచిడీ

Ingredients:

• Rice Ravva – 1 Cup
• Moong Ravva – 1/4 Cup
• Onion – 1 medium – diced into small pieces.
• Green chillies – 6 – diced into small pieces.
• Curry leaves – 1 stem
• Tadka Seeds – 1 Teaspoon
• Chanadal – 1 teaspoon
• Peanuts – 1 tablespoon
• Salt to taste
• Oil – 2 tablespoons
• Hot water – 2 1/2 Cups

Method:

1. Heat the water
2. Take a heavy bottom pan and pit the 2 tablespoons of oil and let it heat , put the Tadka Seeds, Chanadal, Curry Leaves and Peanuts and let them Crackle.
3. Now put the Onion, green Chillies and saute this for couple of minutes.
4. Add Moong Ravva, Rice Ravva, salt and fry this for 5 minutes on medium heat.
5. Add hot water slowly and put the lid on and cook this until all the water is gone(evaporated)
6. Take the lid off and mix it very well. At this point it should look like Upma.

Serve it hot

You also enjoy this with home made curd.

Ingredients:

• Moongdal – 1/2 Cup
• Semiya – 1 Cup
• Onion – 1 medium cut into long lengths
• Green Chilies – 8 Cut into long lenghts
• Raw coconut – 1 Tablespoon (Grated)
• Cilantro – handful – cut into tiny pieces
• Ginger-garlic Paste – 1 Teaspoon
• Cloves – 2
• Cinnamon Stick – 1/2 inch pieces
• Salt to Taste
• Oil – 3 Tablespoon
• Ghee – 1 Teaspoon

Method:

1. Dry roast the moong  dal and cook it in water till the moong dal is half done, then drain it and keep it aside.
2. Dry roast the semiya and boil it in 2 cups of water along with a bit of salt. Drain this and keep it aside.
3. Take a heavy bottom pan and put 3 table spoons of oil and 1 tablespoon of ghee and put the onion and green chillies and saute it for couple of minutes.
4. Now add cloves and cinnamon stick, ginger-garlic paste and fry this till the raw smell goes off.
5. Add salt, cooked semiya and moongdal and 1/2 cup of water and mix it well and cover it with a lid and cook it on medium heat till all the water evaporates and looks like kichidi.
6. Garnish it with coconut and cilantro.

Serve it hot.