Authentic Gujarati Kadhi and Khichadi Recipe

Ingredients

For Khichadi:

• 1/2 cup Kolam rice
• 1/2 cup split moong dal (with skin)
• 4 cups water
• 1-2 tbsp desi ghee
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• Salt to taste
• 1/4 tsp turmeric powder

For Kadhi:

• 1 cup sour curd
• 1/4 cup gram flour
• Paste of 2-inch ginger and 2 green chillies
• Salt to taste
• 3 cups water
• 2 tbsp desi ghee
• 1/2 tsp cumin seeds
• 1/4 tsp mustard seeds
• 1 piece of cinnamon stick
• 2-3 cloves
• 2-3 dried red chillies
• 1/4 tsp asafoetida
• 8-10 curry leaves
• 1/4 tsp fenugreek seeds
• 1 tbsp jaggery (optional)
• Fresh coriander leaves for garnish

Short Introduction

Gujarati Kadhi and Khichadi is a delicious, comforting dish that brings warmth and satisfaction to any meal. This classic combination is simple to prepare and perfect for any occasion.

Step-by-Step Method

Preparing Khichadi

1. In a bowl, combine 1/2 cup Kolam rice and 1/2 cup split moong dal. Wash them thoroughly 3-4 times until the water is clear.
2. Soak the washed rice and lentils in water for 20 minutes.
3. In a pressure cooker, heat 1-2 tbsp desi ghee. Add 1/2 tsp cumin seeds and 1/4 tsp asafoetida, then add the soaked rice and lentils.
4. Cook for 1-2 minutes on medium-high flame while stirring.
5. Add 4 cups of water, salt to taste, and 1/4 tsp turmeric powder. Stir well and bring it to a boil.
6. Once boiling, cover the cooker and cook for 4 whistles. After that, turn off the stove and let it naturally depressurize.
7. Once safe, open the cooker and stir the Khichadi to combine well.

Preparing Kadhi

1. In a bowl, mix 1 cup sour curd and 1/4 cup gram flour with the paste of ginger and green chillies. Add salt to taste.
2. Whisk until smooth, ensuring there are no lumps. Gradually add 3 cups of water and whisk again.
3. Transfer this mixture to a cooking pot and heat on high flame, stirring continuously until it boils.
4. Once boiling, reduce to low flame and prepare the tempering. In a separate pan, heat 2 tbsp ghee. Add cumin seeds, mustard seeds, a piece of cinnamon stick, cloves, dried red chillies, asafoetida, curry leaves, and fenugreek seeds.
5. Once the tempering is ready, pour it into the Kadhi and cover for 30 seconds.
6. Add 1 tbsp jaggery for sweetness and mix well. Let the Kadhi simmer for 4-5 minutes.
7. Adjust seasoning and garnish with freshly chopped coriander.

Cooking Tips & Variations

• Use sour curd for authentic taste; fresh curd will not yield the same flavor.
• Adjust the thickness of the Kadhi according to personal preference.
• For a richer flavor, consider adding a star anise during tempering.

Serving Suggestions

Serve hot Gujarati Kadhi and Khichadi together, with some crispy papad and pickles on the side for a delightful meal.

Storage Instructions

Kadhi can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat before serving. Khichadi can also be stored similarly and enjoyed within 2-3 days.

Nutrition Information

• Calories per serving: Approximately 300-350 (depending on ghee and portion size)
• Rich in proteins and carbohydrates due to the lentils and rice.

FAQs

What type of rice is best for Khichadi?
Kolam rice or any small grain rice is preferred for making Khichadi.

Can I use Basmati rice?
It is not recommended as Basmati has its own aroma which might alter the taste of Khichadi.

How can I make Kadhi spicier?
You can add more green chillies or red chili powder to increase the spiciness.

How do I get the right consistency for Kadhi?
The curd to water ratio should be 1:3 for perfect consistency.

Can I use buttermilk instead of curd?
Yes, you can use buttermilk, but the flavor may differ slightly.

Is Kadhi always sweet?
Traditionally, Gujarati Kadhi is sweet and sour; adjust jaggery according to your taste preference.

What can I serve with Khichadi?
It goes well with papad, pickles, and sometimes chutneys.

How long does it take to prepare this dish?
Preparation and cooking together take about 30-40 minutes.

Can I make this dish vegan?
Yes, you can substitute ghee with vegetable oil.

What is the best way to reheat Khichadi?
Reheat on low flame, adding a little water if it has thickened.