Khichdi & khadi are made as a perfect foil for eachother & ideally suited for dinner.
Khichdi:
Rice ( Basmathi or any thin variety ) - 1 cup
Kichdi dhal ( split moong dhal with green skin) - ½ cup
Cloves - 3
Hing - ½ tsp
Jeera - ½ tsp
Mustard seeds - ½ tsp
Red chillies - 2
Curry leaves - few
Ghee - 2 tbsp
Salt, haldi
Soak rice & dhal for 30 mts.
Drain.
Heat ghee & temper, mustard seeds, cloves, red chillies, hing, curry leaves & haldi in a pressure pan.
Add drained rice & dhal.
Saute for a few mts.
Add 4 cups of water & salt.
Close & put the weight.
When the first whistle comes, simmer the flame & cook for 10 mts.
Cool, open & add extra ghee before serving.
Khadi:
Curds - 1 cup
Water - 1 cup
Besan - 2 tbsp
Jeera - ½ tsp
Hing - ½ tsp
Red chilli powder - 1 tsp
Sugar - 1 tsp
Curry leaves & coriander leaves - few
Salt
Oil - 2 tsp
Blend well curds, water, besan, salt & sugar.
Take this in a kadai & heat gradually over a low flame.
In another kadai, heat oil & temper jeera, hing & curry leaves.
Mix haldi & chilli powder & pour over curd mixture.
Cook well on a low flame & remove.
Garnish with coriander leaves.