Recipe Description

Moong Dal Khichdi with Gujarati Kadhi, a mouth-watering combination anybody would like to make it a perfect lunch or dinner and if I talk about others, some may prefer it in evening too.

Ingredients:

For khichdi :

• Ghee (clarified butter) -1 tbsp
• Cumin seeds – 1 tsp
• Moong dal (split green lentils) – 1 cup
• Soaked rice – 1 ½ cup
• Water – 4 cups
• Turmeric – 1 tsp
• Salt – to taste

For Kadhi :

• Curd- 1 cup
• Gram flour (besan) – 2 tbsp
• Oil – 1 tsp
• Dry red chilli – 2-3 nos
• Mustard seeds – ½ tsp
• Cumin seeds – 1 tsp
• Fenugreek seeds – ½ tsp
• Hing (asafoetida)- ½ tsp
• Ginger & garlic paste – 1 tbsp
• Green chilli paste – 1 tsp
• Water – 2 cups
• Salt – to taste
• Coriander & cumin powder – ½ tsp
• Jaggery – 2 tbsp
• Coriander chopped – 2 tbsp

Method:

1. First heat ghee in a cooker and add cumin seeds.
2. Once cumin starts to crackle add in the soaked moong dal and mix it nicely .
3. Now add soaked rice and mix it.
4. Add water, turmeric and salt and cover the pressure cooker and let it cook until 2 whistle, and it is ready to serve.
5. For kadhi take curd and gram flour in a bowl and add little water and whisk it very well and make a thick batter.
6. Make sure that there are no lumps in the batter.
7. Now heat oil in a kadai and add dry red chilli, mustard seeds, cumin seeds, fenugreek seeds, and hing and mix it for 30 sec over a low flame.
8. Add ginger & garlic paste and green chilli paste and mix it once.
9. Now add the batter that we made using curd and gram flour and 2 cups of water.
10. Add coriander and cumin powder and salt to taste and let it cook for 5 mins.
11. Once the kadhi starts to boil add in the jaggery and cook it for 5 to 8 mins.
12. Check the consistency of the kadhi and finally add chopped coriander and switch off the flames.
13. Serve hot with moong dal khichdi and garnish the dish with some fresh coriander leaves.