The_Parsi_Bawa

 Parsi style Kadhi- Khichri

(Portion size is usually for 2-3 people)

Ingredients:

For the Kadhi:

1/2 kg sour curd (yogurt), if yogurt is not available it can be substituted with fresh curd!

1 tbsp gram flour (chana atta)

2 medium-sized onions (roughly chopped)

4-5 slit green chilies

1 stalk curry leaves

1 tsp mustard seeds (rye)

1/2 tsp turmeric powder

1 tbsp oil

A handful of finely chopped coriander leaves (if available)

Salt/rock salt according to taste

 

For the Khichri

1 cup rice, washed and drained

¼ cup orange masoor daal or yellow lentils, washed and drained

Salt as required

1 teaspoon whole cumin seeds

¼ teaspoon ground turmeric

1 tablespoon vegetable oil

Tip: The proportions can be used to increase or decrease the portion size based on your requirement

Preparation:

For the Kadhi:

Mix the curd, gram flour, and water until it becomes a smooth liquid paste.

For the Khichri:

Soak the rice and yellow lentils for a minimum 30 minutes before cooking

Cooking:

For the Kadhi:

Mix the curd, gram flour and water until it becomes a smooth liquid paste.

Take a pan, and heat the oil, add the mustard seeds till it starts to crackle.

Then put in the onions and green chilies.

Cook until the onions are caramelized to a light brown colour, continue to add the Kadhi ingredients except the coriander leaves.

Cook and stir for about 5 minutes on low flame.

The coriander leaves are to be added after and cook for another 2 minutes.

Once removed from the heat it can be served with the Khichri

For the Khichri

We will need a pot/pressure cooker and add the pre-soaked rice, yellow lentils, cumin seeds, ground turmeric, salt and oil, along with 2 cups of water.

Cook the rice until it’s 80% done, and drain off the remaining excess water.

Let the rice rest covered in its steam for 15 minutes, then fluff the Khichri rice with a fork and let it simmer. Once the rice is all mushed and cooked take it off the heat.

Then this Khichri is served hot with the Kadhi