Ingredients
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1/2 cup soaked Moong Dal (alternatively chilka moong dal or tuvar dal can be used)For Khichdi:-
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1/2 cup soaked Rice
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1 spoon Ghee
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1 spoon Oil
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2 Cloves (Laung)
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1 tsp Mustard Seeds (Rai)
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1 tsp Cumin Seeds (Jeera)
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Pinch of Asafoetida Powder (Hing)
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3 cup Water
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1 tsp Turmeric Powder (Haldi)
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Salt as per taste
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1 cup Curd (take sour curd)For Kadhi :-
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2 tbsp Gram Flour (Besan)
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1 spoon crushed Ginger and Green Chilli
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Water (as required
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Salt to taste
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1 tbsp Sugar
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1 tsp GheeFor Tempering:-
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3 Cloves (Laung)
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1 Cinnamon Stick (Dalchini)
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1/2 tsp Fenugreek Seeds (Methi Dana)
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1 tsp Mustard Seeds (Rai)
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1 tsp Cumin Seeds (Jeera)
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Pinch of Asafoetida Powder (Hing)
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Few Curry Leaves
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1 Dry Red Chilli
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Chopped Coriander Leaves
About
Gujarati Khichdi Kadhi is a comforting and flavorful dish that combines spiced rice and lentils with a tangy yogurt-based curry. The khichdi is made with moong dal and rice, seasoned with spices like turmeric, cumin, and mustard seeds, and cooked to a creamy consistency. The kadhi is prepared by whisking yogurt with gram flour, tempered with spices, and simmered for a rich, tangy flavor. This wholesome meal is often garnished with fresh coriander and served with a drizzle of ghee and a side of achar (pickle). It’s a perfect blend of nutrition and taste, making it a beloved comfort food in Gujarati cuisine.
Steps
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1
Done
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Heat 1 spoon of ghee and 1 spoon of oil in a pressure cooker. Add 2 laung (cloves), 1 tsp rai (mustard seeds), 1 tsp jeera (cumin seeds), and a pinch of hing (asafoetida). |
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2
Done
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Add ½ cup soaked moong dal and ½ cup soaked rice to the cooker. Pour in 3 cups of water, 1 tsp haldi (turmeric powder), and salt to taste. Stir well. |
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3
Done
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Fix the pressure cooker lid and cook for 3-4 whistles on medium heat. Once done, let the pressure release naturally before serving. |
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4
Done
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In a bowl, whisk 1 cup curd until smooth. Add 2 tbsp besan (gram flour) and whisk again to remove any lumps. Add 1 spoon of crushed ginger and green chilli. Gradually add water, stirring continuously. |
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5
Done
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Strain the mixture into a vessel and place it on medium heat. Keep stirring. Add salt to taste and 1 tbsp sugar. Mix well and cook until the kadhi comes to a boil (around 2 boils). |
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6
Done
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For tempering, heat 1 tsp ghee in a pan. Add 3 laung (cloves), 1 small piece of dalchini (cinnamon), ½ tsp methi dana (fenugreek seeds), 1 tsp rai, 1 tsp jeera, a pinch of hing, curry leaves, and dry red chilli. |
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7
Done
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Pour this tempering over the kadhi and mix. Turn off the heat. Garnish with chopped coriander leaves. |
