A delicious indian comfort food!
To make the Khichdi
5 cups of boiling water
1 cup green split daal soaked over night
2 cups rice soaked with the daal over night
2 tbsp of olive oil
1 stick salted butter
salt
Method:
Boil the 5 cups of water and add the soaked rice in it, as well as the olive oil and stir cover and let cook until really nice and soft. Make sure the water has evaporated than meat the mixture so you mush the rice, slice the butter and add it to the kitchri mixture, make sure and give it a taste test if needed go ahead and add salt if needed.
Kadhi:
1 tsp mustard seeds
5 to 6 curry leaves
1/2 tsp of turmeric
1 tsp of sugar
1/3 tsp of citric acid
1 tsp ginger and garlic
2 tbsp chick pea flour
1 1/2 cup of yogurt
Method:
Mix the yogurt and chickpea flour together really well, making sure there is no lumps in it add 1 cup of water and keep whisking it until nice and smooth. (Should be a little lighter than pancake batter)
In a pan add 2 tbsp of olive oil and let it get nice and hot, add the mustard seeds, once they pop you can go ahead and add the curry leaves, garlic and ginger, stir well making sure not to burn the garlic and ginger, add cayenne, sugar, and the yogurt and chick pea mixture, stir well if the mixture looks thick go ahead and add a little more water in it. Add the turmeric, (adjust the turmeric as to how dar you want your kadhi) add the citric acid, and salt, do a taste test and adjust the flavors to fit your pallet.

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