Gujarati Khichdi with Kadhi

Method

1. 1

   Wash the rice and dal

   Rinse the rice and moong dal together until the water runs mostly clear. Drain.

2. 2

   Cook the khichdi

   Heat the ghee in a pot, add cumin seed and asafoetida, and fry until fragrant. Add the rice and dal along with turmeric, stirring for a minute.

3. 3

   Simmer

   Pour in the water and salt, bring to a boil, then reduce heat and simmer, partially covered, for 20–25 minutes until soft and porridge-like, stirring occasionally.

4. 4

   Make the kadhi base

   Meanwhile, whisk the yoghurt with the besan and 2 cups water until completely smooth with no lumps.

5. 5

   Cook the kadhi

   Pour the yoghurt mixture into a pot with the ginger, green chilli and sugar. Bring to a gentle boil, whisking constantly to prevent splitting, then simmer 10 minutes.

6. 6

   Temper and combine

   Heat a little ghee, add mustard seed and curry leaves, and pour over the kadhi once they crackle. Serve the khichdi hot with kadhi ladled alongside.