Name: Gujarati Kadhi & Khichdi
Prep time: 20 min
Total time: 20 min
Ingredients: 2 tbsp Gram flour (Besan/Kadalapodi); 2 cups Yoghurt (preferably sour); 4 cups Water; 2 tsp Grated ginger; 2 nos Green chillies (slit or finely chopped); 2 tsp Sugar; 1 tsp Mustard seeds; 1 tsp Cumin seeds (Jeerakam); 1/2 tsp Asafoetida powder (Kayam); 1/2 tsp Turmeric powder; 2 tbsp Ghee; 1 no Dry red chilly (broken into pieces, Kollamulaku); 4 nos Curry leaves; Salt (As reqd); Coriander leaves for garnishing; 1 cup Split yellow gram (yellow moong dal); 1 cup Rice; 1 tsp Cumin seeds (Jeerakam); 1/2 tsp Asafoetida powder (Kayam); 1/2 tsp Turmeric powder; 1" piece Ginger (finely chopped); 1" stick Cinnamon (Karugapatta); 2 nos Green chillies (chopped); 8 nos Whole black peppercorns; 2 tbsp Ghee; 5 cups Water; Salt (As reqd)

Gujarati Kadhi & Khichdi

Healthy Simple tasty food

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Prep Time 20

Total Time 20

Cuisine North Indian

Servings people

Ingredients

For kadhi:-

2 tbsp Gram flour Besan/Kadalapodi
2 cups Yoghurt preferably sour
4 cups Water
2 tsp Grated ginger
2 nos Green chillies slit or finely chopped
2 tsp Sugar
1 tsp Mustard seeds
1 tsp Cumin seeds Jeerakam
1/2 tsp Asafoetida powder Kayam
1/2 tsp Turmeric powder
2 tbsp Ghee
1 no Dry red chilly broken into pieces, Kollamulaku
4 nos Curry leaves
Salt As reqd
Coriander leaves for garnishing

For khichdi:-

1 cup Split yellow gram yellow moong dal
1 cup Rice
1 tsp Cumin seeds Jeerakam
1/2 tsp Asafoetida powder Kayam
1/2 tsp Turmeric powder
1" piece Ginger finely chopped
1" stick Cinnamon Karugapatta
2 nos Green chillies chopped
8 nos Whole black peppercorns
2 tbsp Ghee
5 cups Water
Salt As reqd

Instructions

For kadhi:- 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.
For khichdi:- 1)Wash and soak the split yellow gram and rice together for 15 mins. Drain.
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.

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Gujarati Kadhi & Khichdi