Prep time 5 min
Cook time 15 min
Total time 20 min
Serves: 4
Ingredients
for the kadhi:
- 1 cup curd
- 2 to 2.5 cups water
- 2 to 2.5 tbsp gram flour/besan
- ½ tbsp ginger chili paste or crushed ginger chili
- 1 tbsp sugar or jaggery… add more for more sweetness
- salt as required
- coriander leaves for garnishing
for the tempering:
- 1 inch cinnamon stick
- 2 cloves
- 1 sprig curry leaves
- a pinch or two of asafoetida/hing
- 2 broken red chilies, deseeded
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- ¼ tsp fenugreek seeds
- 1 tbsp oil or ghee Instructions
- mix the chickpea flour, ginger-garlic paste, yogurt, sugar and salt with water.
- beat to a smooth mixture.
- fry all the ingredients meant for tempering.
- add the yogurt-water mixture.
- give a boil first and then simmer for 5 minutes more.
- continue to stir in between to avoid lumps from getting formed.
- garnish with chopped coriander and serve hot kadhi with rice or phulka Khichdi
Ingredients For Khichdi
3 cups moong dal
2 cup basmati or plain rice
3 tbsp ghee (clarified butter)
7-8 whole black pepper-corns
1 cup onions - finely chopped
1 cup potatoes - finely diced
1 cup fresh/frozen green tuvar (lilva)(optional, but you can get it in Indian stores)
3 tsp turmeric powder
2 green chillies - chopped
2 tbsp cumin seeds (jeera)
salt - to taste (about 1 1/2-2 tbsp)
lemon juice - to taste (about 2 tbsp)
Method - Khichdi
Take the rice and moong dal and wash them under running water for a couple of times. Then take a pressure cooker, add add 3 tbsp ghee and add the cumin seeds, black pepper-corns, onions, and green chillies. Saute for 2 mins, then add the diced potatoes and the rice and moong dal mixture. Add in the turmeric powder and saute again so everything is mixed well. Now add the required amount of water(I generally use the ratio of 1 cup rice to 1-1/2 cup water), cover with the lid and cok it for 4-5 whistles.
Alternately, you can cook the khichdi separate in a rice cooker, and saute the remaining ingredients (use boiled potatoes in this case) in a frying pan, and add the cooked khichdi to the vegetables late
