KHICHDI KADHI

Kadhi Khichdi the most comforting and delicious food. Served hot with papad, hot lemon pickle & a lavish amount of home made ghee.

Ingredients:

For Khichdi:

· Split Green Moong daal (washed n Soaked 1 Hour) – ¾ cup

· Lachkari Kolam Rice (washed n Soaked 1 Hour) – 1 cup

· Ghee - 2 tbsp

· Cumin Seeds (Jeera) - 1 tsp

· Green Chilli Chopped - 2 no

· Curry Leaves - 8-10 no

· Ginger Grated – ½ tbsp

· Salt to taste

· Turmeric Powder - 1 tsp

· Green Coriander leaves Chopped – 2 tbsp

· Water

For Kadhi:

· Curd – 1 cup

· Water – 1½ cup

· Besan (Chick Pea Flour) – 2½ tbsp

For Tadka:

· Ghee – 1½ tbsp

· Jeera - 1 tsp

· Dried Fenugreek Seeds - 1 tsp

· Clove - 4-5

· Mustard Seeds – ½ tsp

· Curry Leaves - 8-10

· Dry Red Chillies - 2

· Garlic Chopped – 1 tbsp

· Asafoetida (Hing) – ½ tsp

· Turmeric Powder - ½ tsp

· Ginger Chilli Paste - 1 tsp

· Water - ½ cup

· Coriander leaves chopped

Method:

For Khichdi:

· Take a Pressure Cooker add ghee, cumin Seeds (Jeera), green chilies, curry leaves, ginger grated. Sauté well and add soaked split green moong dal and rice.

· Now and add salt, turmeric Powder. Mix everything very well and add finely chopped coriander leaves. Sauté well.

· Add 4 cups of water. Let it boil. Now close the Pressure Cooker lid.

· Let it whistle three times, turn off the flame. Let it rest for 10 mins.

· Slowly open the lid and give a good mix.

· Serve hot khichdi with kadhi, top it with ghee.

For Kadhi:

· Take a bowl and add curd, water and besan. Mx it well using a hand whisk or blender.

· Now take one Pan add ghee, jeera, dried fenugreek seeds, clove, mustard seeds, curry leaves, dry red chillies and chopped garlic. Sauté till garlic become golden.

· Now add asafoetida (hing) and turmeric powder.

· Add the dahi mixture and mix well, Now add ginger chilli Paste add water.

· Let it boil on medium flame for 8-10 mins and add salt. Keep stirring at regular intervals.

· Garnish it with chopped coriander leaves and serve hot with khichdi.