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Lassi Khichdi and Kadhi Recipe

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This recipe for Lassi Khichdi and Kadhi is from MUM'S ZESTY KITCHEN SECRETS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Lassi Khichdi
¾ cup basmati rice
¾ cup split moong lentils (with skin)
4 cups water
¾ tsp. salt
1½ tbsp. butter

Kadhi
1½ cups yogurt
1½ cups water
1 tsp. chana flour
¼ tsp. turmeric
1 tbsp. lemon juice
½ tsp. salt
½ tsp. ginger past
½ tsp. garlic paste
½ tsp. green chili paste
1 tbsp. chopped cilantro
5 - 6 curry leaves
½ tsp. mustard seeds
¼ tsp. cumin seeds
1½ tbsp. light olive oil
Directions:
Directions:
Khichdi
1. Bring to a boil water in a large pot and add the rice and split moong lentils and cook for about 15 minutes.
2. When the rice and moong lentils are cooked and soft, and most of the water has evaporated, lower the heat to minimum and let it simmer for 5 minutes..
3. Remove from the heat and add salt and butter and stir with a wooden spoon or ladle until both the rice and moong daal are completely mixed.
4. Taste for salt and if you need more add a pinch of salt.

Kadhi
1. Combine all the ingredients in a bowl except cumin seeds, mustard seeds, light olive oil and curry leaves and set aside. Mix well to remove any lumps.
2. In a saucepan, heat light olive oil, add mustard seeds, cumin seeds and curry leaves.
3. When the mustard seeds start to pop, add the rest of the ingredients and stir frequently.
4. Lower the heat and let it come to a boil. Cover and let it simmer for about 5 - 10 minutes until the kadhi is thick and creamy.
5. Serve hot with khichdi and pappadums.
Number Of Servings:
Number Of Servings:
4 - 5
Preparation Time:
Preparation Time:
30 minutes.

 

 

 

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