Semiya Kichidi

Ingredients for Semiya Kichidi

• Semiya 150 gms
• peas 150 gms
• carrots 150 gms
• water 600 ml
• potato 100 gms
• tomato 1 No
• onion 1 No
• Oil 4 tbsp
• fennel seeds ¼ tsp
• cinnamon seeds ½ tsp
• cloves 2 to 3 No’s
• cardamam 2 No’s
• Cashew nut 25 gms
• salt to taste

Preparation of Semiya Kichidi

• Boil Semiya in saucepan with water until they become soft (not too soft). And drain excess water and keep it aside.
• Cut all the vegetables in to small sizes, and onion into slices.
• In a frying pan heat oil and sauté fennel seeds, cinnamon, cloves and cardamom.
• After 2 to 3 minutes add pepper, onion. Keep stirring the mixture. And add chopped tomato.
• Add the vegetables and peas to the mixture, add salt and cook until all the vegetables become soft.
• When vegetables are cooked, add the cooked Semiya, mix the whole mixture, and remove from the stove.
• add little oil in pan and saute cashew nut slight golden color and add to the Semiya kichidi.
• Taste good when served hot.