Some Indian dishes like Dal & Rice, Rajma Chawal, Amti Bhaat with a spoonful of ghee are typical comfort foods that you crave and long for when you are away from home. One such favourite dish of mine is Dahi Kadhi Chawal or Kadhi Khichadi. This dish is humble in taste and preparation with nothing fancy required. Since I’m born and brought up in Maharashtra I like the sweeter version of this Kadhi, though on some days I do prefer to have it all spiced up.
You can also check out the recipes for Rajma Chawal, Plain Dal Rice, Amti Bhaat here
|Prep Time: 10 mins||Cooking time: 15 mins||Serves : 4|
- 300 grams Curd/Dahi
- 2 tbsp gram flour/ besan
- 1 inch chopped ginger/adrak
- 2 green chillies slit from the middle
- 1 twig of curry leaves
- 1 tsp cumin seeds/ Jeera
- 1 tsp turmeric powder
- A piece of jaggery (size of a lemon)
- Some chopped coriander
- Salt to taste
- 2 tbsp ghee
Time needed: 25 minutes.
- In a large mixing bowl whisk together the curd/dahi along with the gram flour/besan
Add about 3-4 large cups of water to the mixture and stir well.
Keep this mixture aside
Heat ghee/clarified butter in a deep thick bottomed pot/Kadhai
Once the Ghee is nice and hot add some cumin seeds and curry leave to the pot
As they begin to splutter slowly add in the chopped ginger, turmeric and green chillies and fry for some time
Now, add in the curd mixture to the hot sizzle slowly and carefully. If it’s added too quickly there are chances that the curd may burst.
Add some salt and Stir in the Kadhi well while bringing it to a boil
You can add some Jaggery (optional if you want your kadhi to be sweet) to the Kadhi
Garnish your Kadhi with some chopped coriander and serve with steamed rice and crunchy pakoras