Gujarati Kadhi & Khichdi the name itself we understood that this is Gujarati cuisine. I am a die hard fan of this Khichdi and kadhi. I knew only Rava khichdi which is very famous in South India. I never knew about this recipe until I heard and learnt from my friend Hema Ashish. She is from Gujarath and she was my neighbour when we were in Brisbane, Australia. Whenever I asked about what for dinner, she used to say that she made Khichdi. I always thought that its rava khichdi and one day she called me for lunch. That was our first ladies lunch that too on a school day :-) Wow what a fantastic lunch we had. Hema made this awesome khichdi and then only I know that its from rice and not from rava. Wowwww....the kadhi and the khichdi was heaven. Trust me even, when I say the name of this dish its mouthwatering :-) She taught me this recipe and she showed me to make kadhi. What a scrumptious dish you made Hema. Thank you so much dearie....That day itself often I started making this kadhi and khichdi and yes my family liked a lot. Thats what making me to do this often and I am also getting a chance of eating this delicious khichdi :-) We can make this two dishes at a time and it is easy to make too. Trust me you will not leave this khichdi & kadhi once you tasted :-)
KHICHDI
INGREDIENTS:
Rice - 1/2 cup
Moongdhal - 1/2 cup
Water - 3 cups
Salt - as needed
To temper:
Ghee - 2 tsp
Cumin seeds - 1 tsp
Ginger garlic paste - 1 tsp
Green chillies - 3 to 4
Bay leaf - 1
Cinnamon stick - 1 inch piece
HOW TO MAKE:
Heat ghee in a pressure cooker. Add cumin seeds and slit the green chillies and add. Add ginger garlic paste and mix it well. When the nice aroma comes add washed rice and moongdhal together. Add turmeric powder and needed salt.
Add water and blend well. Cover with lid and allow 4 to 5 whistles. Let the steam get released and open the lid. Add a tsp of ghee before serving.
KADHI
INGREDIENTS:
Curd - 1 cup
Besan flour - 2 tsp
Turmeric powder - 1/4 tsp
Ginger paste - 1 tsp
Green chillies - 2 to 3 slitted
Sugar - 1 tsp
Curry leaves - 1 string
Coriander leaves - 1 tsp finely chopped
Water - 2 cups
Salt - as needed
To temper:
Ghee - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1 tsp
Red chillies - 2 to 3
Asafoetida - a pinch
HOW TO MAKE:
In a bowl mix curd, besan flour, turmeric powder, sugar and salt. Mix well with 2 cups of water without any lumps.
Add ginger paste, green chillies and curry leaves and bring it to boil. Stir continuously.
Heat ghee in a small pan and splutter mustard seeds add cumin seeds. Add red chillies and asafoetida. Pour tempering over the kadhi and simmer for 3 mins. Garnish with chopped coriander leaves.
TIPS:
Add vegetables as you wish and I always add spinach.
Keep stirring the kadhi to avoid burnt in the bottom.
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