Full written recipe for Gujarati Khichdi Kadhi
Prep time: 10-15 minutes
Cooking time: 35-40 minutes (including soaking time)
Serves: 3-4 people
Kadhi
Ingredients:
SOUR CURD | खट्टा दही 1 CUP
GRAM FLOUR | बेसन 1/4 CUP
GINGER CHILLI PASTE | अदरक मिर्च की पेस्ट OF 2 INCH GINGER & 2 GREEN CHILLIES
SALT | नमक TO TASTE
WATER | पानी 3 CUPS
GHEE | घी 2 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1/2 TSP
MUSTARD SEEDS | राई 1/4 TSP
CINNAMON | दालचीनी 1 INCH
CLOVES | लौंग 2-3 NOS.
RED CHILLI | लाल मिर्च 2-3 NOS.
ASAFOETIDA | हींग 1/4 TSP
CURRY LEAVES | कड़ी पत्ता 8-10
METHI SEEDS | मेथी के बीज 1/4 TSP
JAGGERY | गुड़ 1 TBSP
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Method:
Add the sour curd, gram flour, ginger chilli paste & salt into a large bowl & whisk well to make a smooth paste, then add the water & whisk well again to make a liquidy batter.
Further add the batter into a stock pot, switch on the flame to high & bring the kadhi over a boil while stirring at regular intervals.
Once the kadhi comes to a boil, lower the flame & let it simmer, meanwhile set a small tadka pan over high heat on the side & add ghee into it, once the ghee gets hot add in the whole spices along with red chilli, asfoetida, curry leaves & methi seeds.
Pour the tadka on the kadhi & cover it immediately, keep it covered for 30 seconds & then remove the lid, stir well & add jaggery, stir again & cook the kadhi for 2-3 minutes.
Further taste & adjust the salt & jaggery as per your preference then cover & cook the kadhi for 4-5 minutes over low heat.
Once cooked, remove the lid & finally add freshly chopped coriander & stir well.
Your delicious sweet & sour gujarati kadhi is ready.
Khichdi
Ingredients:
RICE | चावल 1/2 CUP (KOLUM)
GREEN MOONG DAL | हरी मूंग दाल 1/2 CUP
GHEE | घी 1 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
ASAFOETIDA | हींग 1/4 TSP
WATER | पनी 4 CUPS
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
Method:
Add the rice & dal into a bowl & wash them well until the water turns clear, then add fresh water & let the rice & dal soak for 20-25 minutes, you can cook the kadhi while they are soaking.
Once soaked, discard the water.
Set a pressure cooker over high heat & once it gets hot, add in the ghee & once the ghee gets hot add the cumin seeds & asafoetida, let the cumin seeds crackle & then add the soaked rice & dal.
Stir well & cook the rice & dal for 1-2 minutes, then add water along with salt & turmeric powder, stir well & bring it to a boil.
Further place the lid & pressure cook the khichdi for 4 whistles over medium high flame then switch off the flame & let the cooker de-pressurize naturally.
Once de-pressurized, remove the lid & give the khichdi a nice stir, you can add more hot water & cook it further for a few minutes until the desired consistency is achieved or if you like it a bit thicker then you can add only 3-3.5 cups of water.
Your gujarati khichdi is ready, serve it hot alon with hot kadhi, papad & pickle & make sure to top it up with ghee.
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Chaapters
Intro 0:00
Rice & Dal Soaking 1:19
Kadhi 2:26
Khichdi 5:58
Plating 7:51
Outro 9:36