Kadhi-Khichdi #GujaratiFood101

Soul food

Even though it might have been a concept that originated in Africa, each culture/cuisine has soul food embedded in the lifestyle.

For me it can be anything that gives warmth, it can be hot chocolate, dal-bhaat, rajma chawal and the like.

Let me share a personal favourite: Kadhi Khichdi- Gujarati Style

For Kadhi-

You shall need: [Feeds 2]

1-1/2 Cup… Dahi/Curd

1 Tbsp… Besan/Gram flour

1/2 Inch…Ginger [Finely grated]

1… Green Chilly [Finely chopped]

1 -1/2 Tsp…Jaggery

2-1/2 cup… water

Salt

Tempering-

1 Tbsp…Ghee

1 Tsp… Jeera

1-2…Dry Red Chilly

Method:

  • In the bowl of curd, whisk together the besan/gram flour, ginger, green chilly, salt and jaggery uniformly.

  • Add the water and mix with a balloon whisk.
  • Pour the mix in a pan in which you wish to make the kadhi.
  • Keep the flame on low, whisk for a few min else the curd shall separate.
  • Once it becomes uniform, stop whisking and let it come to a boil.
  • Lower the gas and let it simmer.
  • Taste the kadhi, it should be Sour with a hint of sweetness and chilli.
  • In another pan make the tempering.
  • heat the ghee, add dry chilly and jeera.
  • Pour it in the kadhi.
  • Serve with Rice/Khichdi

For Khichdi-

You shall need:

3/4 Cup… Rice[wash and soak for about 30 min]

1/2  Cup… Dhuli Moong Dal [wash and soak with rice]– The third one from the left.

1-1/2 cup… water

1 Tsp… Turmeric

1 Tsp…Red Chilly Powder

1 Tsp…Cumin

2 Tbsp…Ghee

Salt

Method-

  • In a pressure cooker, add the ghee and cumin seeds. Let them splutter.
  • add the turmeric, salt and Red chili powder.
  • Add the dal and rice and water
  • Let it come to a gentle boil. Cover with lid and let 2 whistles resound.
  • Reduce the gas to medium. Close the gas after the 3rd and final whistle.
  • Serve with generous ghee and kadhi

Cheers

 

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