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