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For Kadhi:
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n a mixing bowl, add the yogurt and slowly add besan stirring the mix as you add the besan. You can also beat the mixture with an egg beater to mash any lumps formed while adding besan. The blend should be as smooth as silk.
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Then in a kadhai (wok) heat some oil. Once heated on medium flame, add the cumin seeds, asafetida, curry leaves, green chillies & ginger. After some splutter, add the red chilly. Then add the blend of Yogurt & besan. Mix well & add about 1 cup of water. Then add some salt & sugar to the kadhi.
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Once the kadhi boils, check for the thickness. If the kadhi is thick, you can add some water or if it's too thin then you can add some besan to it. Cook on low flame for 5 minutes and kadhi is ready to serve. Just garnish it with some coriander.
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Hold on! We still need the Khichdi!
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For Khichdi:
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Wash rice and daal and soak in water until you prepare the masala. In a pressure cooker add 2 tbsp of ghee or oil. Add cumin seeds, asafetida,curry leaves. After 1 minute, add chopped onion, green chillies, turmeric. Stir for 5 minutes. Then drain water from rice-dal mixture. Add the mixture to the masala and stir well fo 2 minutes.
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Then add water (for the above quantity of rice-dal mix you would need about 6-7 cups of water. The Khichdi is always preferred more towards softer side than having separate grains of cooked rice which is more of a pulao or Biryani Rice preparation.
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Add salt to taste and pressure cook for 4 whistles.
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SteamHot Khichdi is ready to eat with some soothing dahi kadhi.
