Gujarati Khichdi with Kadhi
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Ingredients
- 150 g basmati rice
- 100 g split green moong dal
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 2 tbsp ghee
- 300 g natural yoghurt
- 30 g gram flour
- 1 tbsp jaggery
- 1 tsp mustard seeds
- 8 curry leaves
- 2 fresh green chillies
Nutrition (per serving)
- Calories
- 399 kcal
- Protein
- 15.3 g
- Carbohydrate
- 58.4 g
- of which sugars
- 11.8 g
- Fat
- 10.9 g
- of which saturates
- 6 g
- Fibre
- 3.8 g
- Salt
- 0.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice and split green moong dal together, then boil in 700ml water with half the ground turmeric and the cumin seeds for 20 minutes until soft and porridge-like.
- 2
Stir in the ghee and keep the khichdi warm over the lowest heat.
- 3
Whisk the natural yoghurt and gram flour with 500ml water until smooth, then bring to a gentle simmer with the remaining turmeric, the jaggery and the chopped green chillies, stirring constantly.
- 4
Simmer the kadhi for 12 minutes until lightly thickened.
- 5
Heat a little ghee in a small pan and fry the mustard seeds and curry leaves for 30 seconds, then stir into the kadhi.
- 6
Serve the khichdi in bowls with the hot kadhi poured over or alongside.
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