7-9 small pearl onions, peeled
salt to taste
1 cup plain yogurt
Grind to paste
1/2 cup coriander leaves/cilantro
2 green chilies
2 cloves garlic
1/2 " ginger
1 tbsp coconut
1 tsp oil/ghee
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp asaofetida
1 bay leaf
1 small onion, chopped
1 tsp coconut
1 tbsp coriander leaves, chopped
Vadi ni Kadhi or white Kadhi
1. Wash rice & daal together and let it soak in water for 15 minutes.
2. Heat oil/ghee in a pressure cooker or handi.
3. Add all the spices for tempering. As they start spluttering, add onion. Saute till onion is soft.
4. Now add coriander-cumin seed powder ground paste & yogurt. Stir fry for about 5 minutes.
5. Add drained rice-daal mixture, potatoes, pearl onions. Saute for 2 minutes.
6. Add 3 1/2 to 4 cups water. Add salt and sugar. Stir.
7. Bring to boil. Put the lid of the pressure cooker on.
8. Switch off the gas after 3-4 whistles. Let the pressure drop of its own completely before opening the lid.
9. Garnish with coconut & cilantro.
1. For the authentic & rich taste, use ghee (actually oodles of ghee!) for tempering. I feel that much ghee is not necessary as yogurt in the khichdi provides the necessary moisture for cooking. 2. Traditionally, the consistency of this khichdi is like a porridge due to yogurt and water. If you like dryer version, reduce the amount of water.
3. Instead of coriander-cumin powder, Gujarati garam masala can be used.