1)Mix together the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed.
Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and salt.
Keep on low flame for 5 mins or till the mixture comes to a boil. Keep simmering.
For the tempering, heat the ghee in a pan for 2 mins.
Add the mustard seeds and the cumin seeds. Let them crackle.
Add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds.
Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4 mins.
Garnish with finely chopped coriander leaves before serving.
1)Wash and soak the split yellow gram and rice together for 15 mins.
Heat the water in a vessel till very hot. Keep aside.
Heat the ghee in a large heavy bottomed vessel till it is very hot.
Add the cumin seeds and let them splutter.
Add the chopped ginger, green chilli(es), cinnamon, peppercorns, asafoetida and turmeric powder.
Stir fry on medium / low level for about 2 mins.
Add the split yellow gram, rice and salt. Mix well.
Add the hot water to this and bring to a boil.
Cover and keep on low heat for 25 mins or till the mixture is slightly mushy.
:- Khichdi is traditionally cooked in a pressure cooker which is much faster. If you happen to have one, in the last step after adding all the ingredients, cover and bring to maximum pressure on high heat. Pressure cook on high heat for 4 whistles. Put off the flame and set aside till all the steam escapes.