Here is my simple and straightforward way of making Khichdi and Kadhi, hope you will walk this journey with me -
For the Khichidi you need
- 1 cup of Moong Dal (use whatever lentils you have but Moong lovingly dry roasted in a stainless steel container works best)
- 1 cup of Brown Basmati (or whatever rice you have, try to make a move to unprocessed, whole grain rice and your body will thank you)
- 1 cup of mixed vegetables ( I will use a cup of frozen peas, carrots and beans mix)
- Hing, Turmeric powder, Fresh Roasted Cumin powder, Ginger (thinly chopped), clarified butter, fresh chopped cilantro leaves
- Wash and soak the rice and lentils in water for an hour
- Take your pressure cooker ( if you don't have one use a stainless steel or cast iron pot).
- Heat the clarified butter (about a tad bit, I usually use Olive oil but this tastes the best). When it shimmering add the Hing, Turmeric Powder, and the ginger. Cook for about 1/2 a minute
- Add the vegetables and the cumin powder. Cook for a minute and a half. Add the Dal and Rice mixture (soaked). Mix thoroughly. Add Salt to taste
- In the pressure cooker let it go about 6 whistles (minimum), if you want a creamier khichidi like I usually do, I let it go another 2 whistles (total of 8 whistles).
- Garnish with Cilantro and add Black Pepper and Lemon Juice to taste
For the Kadhi you will need:
1 cup of Yogurt
1.5 cups of water
3 tsp besan (chickpea flour)
1 tsp sugar
Dash of salt
- Mix the above in a bowl and keep aside
- Heat a pan and add some vegetable/olive oil and temper with hing, mustard and cumin seeds and 5-6 curry leaves ( Tip: I usually buy 1-2 bags from the indian store and microwave them to dry and then they last me 3-6 months in my masala daba). Now add minced ginger, cut green chillies
- Once the tempering is sizzling and fragrant add the yogurt mixture and bring to boil. Simmer it for 10-12 minutes until the chickpea flour is cooked.
- Garnish with Cilantro
No comments:
Post a Comment