Saadi Khichdi and Kadhi
Kichdi, Kadhi, and Kanda Bataka nu Shaak is the timeless Gujarati classic in most households. The iconic silver thaali meal is what most of us crave for when we are back at Mom’s house. I grew up being a kadhi girl but slowly over time I converted to the dark side of being a dal girl. I figured for the first of the #bhaktabasics series I should teach you all how to make both sides of the coin so you can all decide for yourselves. So have at it folks, are you dal people or kadhi people?
Ingredients:
Saadi Khichdi Ingredients:
- 3 c. water
- 1 c. of long grain rice (1/4 c. per person)
- 1/2 c. of moong dal
- 1 tsp. of salt
- 1 tsp. ghee
- 1/2 tsp. of turmeric
Kadhi Ingredients:
- 1.5 c. plain full fat yogurt or desi dahi
- 2 c. water
- 1/2 c. sour cream
- 1/4 c. kadhi masala
- 1 stem or 10-15 curry leaves
- 3 dried red chilies
- 2 tsp. chickpea flour (chana no lot/besan)
- 1 tsp. salt
- 1/2 tsp. rai
- 1/2 tsp. jeera
Kadhi Masala- Recipe from Rita Bhakta’s Cookbook “From My Mom’s Kitchen to Yours”:
- 2 c. green tuvar (pigeon peas)
- 1/2 c. white turmeric root
- 1 tbsp. yellow turmeric root
- 1/4 c. ginger
- 1 c. curry leaves
- 1 c. cilantro
- 2 tbsp. cumin seeds
- 2 tbsp. salt
- 4-5 green chilies
Method:
Rice Instructions:
- Wash rice and dal until water runs clear (about 2-3 times). You can use a strainer if that’s easier.
- Add your rice into the cooker and add 3 cups of water, turmeric, salt, and ghee.. Every mom always tells you to do the finger trick but let’s be honest that trick never makes sense until you make 7 gazillion cookers of rice. Basically the rule of thumb is to put enough water in the cooker from your fingertip to the first crease of your index finger. For sanity’s sake take my word for it and do the 3 cups.
- On medium heat, pressure cook or cook in a rice cooker for 15-20 minutes. If you’re making this in a pot on the stovetop, cook your rice on medium heat uncovered until most of the water soaks up. Once 95% of the water is soaked up turn the heat down to low, add an extra spoon or two of ghee, and cover the rice with a lid for 5 more minutes.
Kadhi Instructions:
- Make your kadhi masala by grinding all the ingredients in a blender. My mom freezes it in an ice cube tray or ziplock bag and uses it as needed.
- Blend together yogurt, sour cream, and chickpeas.
- In a pot, melt 1 tablespoon of ghee once it is hot, add 3 dried red chilies, 1/2 tsp cumin seeds and 1/2 tsp. mustard seeds and let splutter. Add kadhi masala and cook down for 30 seconds to 1 minute.
- Add blended yogurt mixture and water. Bring to a boil but keep stirring constantly. If you don’t stir your kadhi constantly the yogurt will split causing you to have to start over again so stay with it and keep consistently stirring. Garnish with cilantro.
Saadi Khichdi and Kadhi
Kichdi, Kadhi, and Kanda Bataka nu Shaak is the timeless Gujarati classic in most households. The iconic silver thaali meal is what most of us crave for when we are back at Mom's house.
Ingredients
Saadi Khichdi Ingredients:
- 3 c. water
- 1 c. of long grain rice 1/4 c. per person
- 1/2 c. of moong dal
- 1 tsp. of salt
- 1 tsp. ghee
- 1/2 tsp. turmeric
Kadhi Ingredients:
- 1.5 c. plain full fat yogurt or desi dahi
- 2 c. water
- 1/2 c. sour cream
- 1/4 c. kadhi masala
- 1 stem or 10-15 curry leaves
- 3 dried red chilies
- 2 tsp. chickpea flour chana no lot/besan
- 1 tsp. salt
- 1/2 tsp. mustard seeds rai
- 1/2 tsp. cumin seeds jeera
Kadhi Masala- Recipe from Rita Bhakta’s Cookbook “From My Mom’s Kitchen to Yours”:
- 2 c. green tuvar pigeon peas
- 1/2 c. white turmeric root
- 1 tbsp. yellow turmeric root
- 1/4 c. ginger
- 1 c. curry leaves
- 1 c. cilantro
- 2 tbsp. cumin seeds
- 2 tbsp. salt
- 4-5 green chilies
Instructions
Rice Instructions:
- Wash rice and dal until water runs clear (about 2-3 times). You can use a strainer if that’s easier.
- Add your rice into the cooker and add 3 cups of water, turmeric, salt, and ghee.. Every mom always tells you to do the finger trick but let’s be honest that trick never makes sense until you make 7 gazillion cookers of rice. Basically the rule of thumb is to put enough water in the cooker from your fingertip to the first crease of your index finger. For sanity’s sake take my word for it and do the 3 cups.
- On medium heat, pressure cook or cook in a rice cooker for 15-20 minutes. If you’re making this in a pot on the stovetop, cook your rice on medium heat uncovered until most of the water soaks up. Once 95% of the water is soaked up turn the heat down to low, add an extra spoon or two of ghee, and cover the rice with a lid for 5 more minutes.
Kadhi Instructions:
- Make your kadhi masala by grinding all the ingredients in a blender. My mom freezes it in an ice cube tray or ziplock bag and uses it as needed.Blend together yogurt, sour cream, and chickpeas.
- In a pot, melt 1 tablespoon of ghee once it is hot, add 3 dried red chilies, 1/2 tsp cumin seeds and 1/2 tsp. mustard seeds and let splutter. Add kadhi masala and cook down for 30 seconds to 1 minute.
- Add blended yogurt mixture and water. Bring to a boil but keep stirring constantly. If you don’t stir your kadhi constantly the yogurt will split causing you to have to start over again so stay with it and keep consistently stirring. Garnish with cilantro.
