Khichdi With Kadhi | Majha Kitchen | Sanjeev Kapoor Khazana

Moong dal khichdi served with Gujarati kadhi. Simplicity at its best is what these two recipes are all about. Watch this video to find out how to make this recipe.

KHICHDI

Ingredients

1 cup rice, soaked for 1 hour and drained
¼ cup split skinless green gram (dhuli moong dal), soaked for 1 hour and drained
¼ teaspoon turmeric powder
A pinch + ¼ teaspoon asafoetida
Salt to taste
1 tablespoon oil
1 teaspoon mustard seeds
4-5 curry leaves
Fresh coriander sprig for garnishing

Method

1. Take rice in a pressure cooker. Add green gram, turmeric powder, a pinch asafoetida, salt and 2 cups water and mix well. Cover, switch on heat and pressure cook till 4-5 whistles.
2. Mix the cooked khichdi, add ¼ cup water and mix well.
3. Heat oil in a non-stick tempering pan. Add mustard seeds and let it splutter. Add ¼ teaspoon asafoetida and curry leaves, add it to the cooked khichdi and mix well.
4. Place the cooker on heat and cook for 2-3 minutes.
5. Garnish with coriander sprig and serve hot with kadhi.

KADHI

Ingredients

1 cup yogurt
1 tablespoon gram flour
Salt to taste
1 tablespoon ginger-green chilli paste
1 tablespoon ghee
1 teaspoon mustard seeds
A pinch asafoetida
2-3 cloves
5-6 curry leaves
3-4 red button chillies (boria mirchi)
1 teaspoon castor sugar
Fresh coriander sprig for garnishing

Method

1. Take yogurt in a bowl. Add gram flour, salt and ginger-green chilli paste and whisk. Add 1 cup water and whisk well.
2. Heat ghee in a non-stick pan. Add mustard seeds and let it splutter. Add asafeotida, cloves and curry leaves and let the curry leaves crackle.
3. Add button chillies and swirl. Add yogurt mixture and mix. Add castor sugar, mix and cook on low heat for 10-12 minutes.
4. Garnish with coriander sprig and serve hot with khichdi.


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