In this recipe kadhi is little mild compare to Punjabi kadhi and taste is little sweet and color is white compare to regular yellow Punjabi Kadhi. It’s a perfect balance of sweet and savory taste.
Mostly steam rice or jeera rice is served with Punjabi kadhi but in Gujarat, kadhi is served with khichdi. In this khichdi recipe, I used arhar dal and rice with tempering ingredients. I always prefer to use desi ghee in my recipes which really enhance the taste and aroma of recipe. It’s really healthy and nutritious meal which you can serve anytime with sabzi and phulkas.
Preparation Time: 40 Minutes Cooking Time: 20 Minutes Servings: 3 Category: Main Course Cuisine: Gujarati Cuisine
Ingredients: For Kadhi 3 Cups Curd or Buttermilk 4 Tbsps. Besan or Gram flour 1 Tsp. Chili, chopped Few Curry Leaves 2-3 Whole Red Chilies- Dried 3 Tbsps. Sugar Pinch of Asafoetida 1/2 Tsp. Fenugreek Seeds 1 Tsp. Cumin Seeds Salt to Taste 3 Tbsps. Oil
For Khichdi 1 Cup Rice 1/2 Cup Yellow Pigeon Pea/ Arhar dal 1 Tsp. Mustard seeds Pinch of Asafoetida 2 Whole Red Chilles- Dried 1/2 Tsp. Turmeric Powder Salt to Taste 2 Tbsps. Desi Ghee/ Clarifying Butter
Instructions: For Kadhi Whisk the curd, flour, sugar and salt with addition of 3cups of water. Heat the oil the heavy bottom pan. Add asafoetida, curry leaves, whole red chilies, fenugreek, and cumin. Add green chilies and sauté 1 minute. Add the curd-flour mixture in pan and stir it continuously on medium flame till to little thicken. Cook few minutes and garnish with coriander.
For Khichdi Wash and soak the rice and dal separately for half an hour. Add the dal and rice together with 3 cup of water. Add salt and turmeric powder in cooker. Cook the khichdi in a pressure cooker till to 3-4 whistles. Heat the ghee in tadka pan and add red chilies, asafoetida and mustard seeds. When they start crackle, pour into khichdi. Serve with Kadhi.
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