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
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
1 Tsp… Jeera
1-2…Dry Red Chilly
- 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
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
- 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