Tomato Kichidi

Tomato Kichidi

Cream of Wheat (Sooji/Ravai), Onions, Tomatoes – cook them all together with flavorful and healthy herbs and spices. You get this delicious Tomato Kichidi. It is really very tasty, wholesome and healthy.

Tomato KichidiTomato KichidiTomato Kichidi - Main dish or a side dish, you will love it!Tomato Kichidi - Knowing that it is healthy is great!Tomato Kichidi - It is so colorful too! Introduce these dishes to kids!

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients: 

Cashews, Channa Dahl, Cilantro, Curry Leaves, Green Chillies, Hing, Mustard Seeds, Tomatoes, Turmeric, Urad Dahl

Tomato Kichidi

Serves 2 - 4
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Dietary Diabetic, Vegan, Vegetarian
Meal type Breakfast, Lunch, Main Dish, Side Dish
Misc Child Friendly, Serve Hot
Region Indian
Tomato Kichidi - Cream of Wheat, Tomatoes and Onions. Cook them all together with flavorful and healthy spices. You get Tomato Kichidi.


  • 1 cup Cream Of Wheat (Sooji/Ravai)
  • 1 - 2 Onions (Large - 1 or Small - 2, finely chopped)
  • 2 - 4 Tomatoes (Large - 2 or Small - 3 - 4, diced)
  • 1 - 2 Green Chillies (Serrano Peppers) (finely chopped)
  • 1 teaspoon Channa Dahl
  • 2 teaspoons Urad Dahl
  • 2 teaspoons Salt
  • 1 teaspoon Asafoetida (Hing)
  • 1 teaspoon Mustard Seeds
  • 1/4 cup Cilantro (finely chopped)
  • 4 - 6 tablespoons Cooking Oil
  • 6 cups Water
  • 2 teaspoons Lemon Juice


  • 1/2 teaspoon Turmeric
  • 8 leaves Curry Leaves (Kadi Patta - makes the dish aromatic and flavorful)
  • 1/4 cup Cashews (broken into small pieces)


Serving Suggestions:
1) Serve cottage cheese, plain yoghurt, raita, coconut chutney or jam/jelly/preserves as side dishes.

1) You can increase or decrease salt, green chillies, onions and oil as you like.
2) Cream of Wheat in the Indian Grocery Stores will be finer, which is more suited to this dish. However, the cream of wheat that you buy from any grocery store can be used to make this item.


Step 1
Place about 6 cups of water in a kettle and heat it up until very hot.
Step 2
Add 4 tbsp oil to a medium sized non-stick deep fry pan. When heated, add mustard seeds, channa dahl and urad dahl and stir fry.
Step 3
When mustard seeds start crackling frequently and channa dahl and urad dahl are golden brown, add green chillies and onions. Don't fry the dahls too much or burn them.
Step 4
When onions are soft and cooked well, add the cream of wheat and salt. Stir well all around until cream of wheat loses its raw color and looks slightly roasted. You should also get a little flavor from the stirring. Don't burn the cream of wheat.
Step 5
Turn the stove heat to low or simmer. Add asafoetida and the curry leaves. Mix well.
Step 6
Gradually add hot water to the mixture from an edge of the frying pan. Add until the water is about 1/2 inch above the mixture, about 4 cups. Add the turmeric now, if you like. The mixture at this point should be like porridge. Stir immediately, and keep stirring for a minute. If the mixture gets dry, add 1/2 cup more of hot water.
Step 7
Add the chopped tomatoes and cilantro. Mix thoroughly. Cover and let it simmer for a minute. Uncover and check. When done, the mixture should be soft and well cooked. If you like it mushy, add a little more water and mix well.
Step 8
Add the cashew pieces. Add 2 tablespoons of oil. Stir the ingredients, cover and let it simmer for another minute. Add lemon juice and mix thoroughly.
Step 9
Serve hot.
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