Gujrati khichdi and kadi

Over many centuries, every country in the world has developed ways to obtain much- needed protein by combining the simplest of ingredients. In India, the combination of rice and lentils has found just as happy a home as it has in Italy (Risotto). In India alone there are different versions of this combination of lentils and rice...Pongal in south India and Khichdi in the north. Simply put this is an everyday comfort food that you will love. The Kadi featured here is both sweet and spicy as is a lot of food from Gujrat.


Rice - 1/4 cup
Yellow moong daal (Lentil)- 1/4 cup
Green moong daal, split (Green lentil)- 2 tbsp
Water - 2/12 cups
Cumin and coriander seed powder - 1 tsp each.

Oil - 1 tsp
Cloves - 2
Cumin seeds - 1/4 tsp
Asafoetida - pinch
Turmeric powder - 1/4 tsp.

Soak rice and daal for an hour. Heat oil in a saucepan and add seasoning ingredients. When they splutter add the drained rice and daal, water and cumin and coriander powder. Bring to a boil. Reduce flame to low, simmer for 20 - 25 minutes. Remove from heat, cover and set aside for at least 10 minutes. In the meantime prepare the Kadhi.


Yogurt – 1 cup, beaten
Water – 3 cups
Chickpea Flour (Besan) – 4 Tbsp
Salt – 3/4 tsp (or to taste)
Turmeric Powder – 1/8 tsp
Ginger – 1/2 tsp grated
Green chilies – 1 to 2 (to taste), finely chopped
Sugar – 1 tsp or to taste (optional)


Oil – 2 tsp
Ghee (clarified butter) – 1 tsp
Whole red chili – 1
Cloves – 4
Cinnamon – 1 small piece
Cumin Seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Fenugreek Seeds (Methi) – 10 seeds
Asafoetida (Hing) – 1/8 tsp
Curry leaves – 1 sprig
Cilantro – 5 sprigs, chopped

In a pot, mix together Yogurt, Water and Chickpea Flour well until there are no lumps.
Add Salt, Sugar, Turmeric Powder, Ginger and Green Chilies.
Bring mixture to a boil on medium flame, stirring continuously.
Reduce flame to low.
In a separate small pan, heat Oil and Ghee.
Add Whole Red Chili, Cloves, Cinnamon, Cumin Seeds, Mustard Seeds and Fenugreek Seeds – allow them to splutter.
Turn off flame and add Asafoetida, Curry Leaves and Cilantro – mix well to coat leaves with oil.
Immediately, add the seasoning to the boiled yogurt mixture and allow it to boil once more.


1. To prevent yogurt from separating when heated, don’t forget to stir CONTINUOUSLY until mixture boils.
2. To make thicker Kadhi, add more besan.
3. If your yogurt is too sour, replace part of the water with milk



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