Gujarati Khichdi Kadhi

Gujarati Khichdi Kadhi is a popular traditional dish from the Gujarati cuisine of India. It consists of a flavorful combination of rice, lentils, and spices, served with a tangy yogurt-based curry called kadhi. Here's a recipe to make Gujarati Khichdi Kadhi:

For Khichdi: Ingredients:

• 1 cup basmati rice
• 1/2 cup split yellow moong dal (yellow lentils)
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)
• 1/2 teaspoon asafoetida (hing)
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• Salt to taste
• 3 cups water
• Fresh coriander leaves for garnish

Instructions:

1. Wash the rice and moong dal together under running water until the water runs clear. Soak them in water for 20 minutes, then drain and set aside.
2. Heat ghee in a pressure cooker or a large pot over medium heat.
3. Add cumin seeds and mustard seeds. Once they start to splutter, add asafoetida, ginger paste, and garlic paste. Sauté for a minute.
4. Add the soaked rice and moong dal to the cooker or pot. Stir well to coat the grains with ghee and spices.
5. Add turmeric powder, red chili powder (if using), and salt. Mix everything together.
6. Pour in the water and give it a stir. Close the pressure cooker or cover the pot with a lid.
7. If using a pressure cooker, cook for 3-4 whistles, then turn off the heat and let the pressure release naturally. If using a pot, cook covered on low heat for about 20-25 minutes or until the rice and lentils are cooked and soft.
8. Once cooked, fluff the khichdi with a fork and garnish with fresh coriander leaves.

For Kadhi: Ingredients:

• 1 cup yogurt
• 2 tablespoons besan (gram flour)
• 2 cups water
• 2 tablespoons ghee
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1/4 teaspoon asafoetida (hing)
• 1 green chili, slit
• 8-10 curry leaves
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

Instructions:

1. In a mixing bowl, whisk together yogurt, besan, and water until smooth. Set aside.
2. Heat ghee in a pan over medium heat.
3. Add cumin seeds, mustard seeds, and fenugreek seeds. Once they start to splutter, add asafoetida, green chili, curry leaves, ginger paste, and garlic paste. Sauté for a minute.
4. Reduce the heat to low and add turmeric powder, red chili powder, and salt. Mix well.
5. Slowly pour in the yogurt-besan mixture while stirring continuously to prevent lumps from forming.
6. Cook the kadhi on low heat, stirring occasionally, for about 15-20 minutes or until it thickens slightly. Adjust the consistency by adding more water if desired.
7. Taste and adjust the seasoning according to your preference.

To serve: Serve the Gujarati Khichdi hot with a generous serving of kadhi on top. You can garnish it with fresh coriander leaves and serve with a side of pickle, papad, or roasted vegetables.

Enjoy the comforting flavors of Gujarati Khichdi Kadhi!