A wholesome and comforting one-pot meal from Gujarat, made with broken wheat and yellow lentils. This nutritious khichdi is lightly spiced and packed with vegetables, making it a perfect light lunch or dinner.
A beloved North Indian comfort food featuring tangy yogurt and chickpea flour curry with soft, spiced fritters. This creamy, savory dish is a weekend lunch staple, best enjoyed with steamed rice.
Fiber-rich Fada ni Khichdi with tangy Kadhi - a gut-friendly, soul-satisfying comfort food.
This gujarati dish is perfect for dinner. With 680.9100000000001 calories and 23.73g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
1 pcs potato (medium, peeled and diced)
1 pcs carrot (medium, peeled and diced)
0.5 cup green peas (fresh or frozen)
0.5 tsp turmeric powder
0.5 tsp red chili powder (adjust to taste)
1.5 tsp salt
4 cup water
1 tbsp lemon juice (freshly squeezed)
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Rinse the fada and moong dal thoroughly under running water. Soak the moong dal in water for about 30 minutes. Drain before using. Meanwhile, chop the onion, potato, and carrot.
2
Heat ghee in a 3-liter pressure cooker over medium heat. Add mustard seeds and cumin seeds. Let them splutter for about 30 seconds. Add hing, curry leaves, slit green chilies, and grated ginger. Sauté for another 30 seconds until fragrant. Add the chopped onions and sauté until they turn translucent, about 3-4 minutes. Add the diced potatoes, carrots, and green peas. Sauté for 2 minutes.
3
Add the rinsed fada and drained moong dal to the cooker. Sauté for 1-2 minutes, stirring continuously. Add the turmeric powder, red chili powder, and salt. Mix well. Pour in 4 cups of water and give everything a good stir. Close the pressure cooker lid and cook on medium heat for 3-4 whistles.
4
Turn off the heat and allow the pressure to release naturally. Once the pressure has settled, open the lid. The khichdi will be soft and porridge-like. Stir in the fresh lemon juice and mix gently. Garnish with chopped coriander leaves and serve hot with a side of plain yogurt or Gujarati kadhi.
413cal
13gprotein
33gcarbs
27gfat
Ingredients
1.5 cup Besan (1 cup for pakoras, 0.5 cup for kadhi)
2 cup Sour Yogurt (Full-fat, whisked until smooth)
1 medium Onion (Finely chopped)
2 pcs Green Chili (Finely chopped)
0.5 tsp Ginger Paste
0.75 tsp Turmeric Powder (0.25 tsp for pakoras, 0.5 tsp for kadhi)
1 tsp Red Chili Powder (0.5 tsp for pakoras, 0.5 tsp for kadhi)
1.75 tsp Salt (0.75 tsp for pakoras, 1 tsp for kadhi, or to taste)
0.5 tsp Ajwain
0.125 tsp Baking Soda (A small pinch)
4.5 cup Water (Approx. 0.5 cup for pakora batter, 4 cups for kadhi)
2 cup Vegetable Oil (For deep frying)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.5 tsp Fenugreek Seeds
0.25 tsp Asafoetida
2 pcs Dried Red Chilies (Broken in half)
1 sprig Curry Leaves
1 inch Ginger (Peeled and julienned)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Pakora Batter (15 minutes)
In a mixing bowl, combine 1 cup besan, finely chopped onion, green chili, ginger paste, ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and baking soda.
Gradually add about 1/2 cup of water while whisking vigorously to form a thick, smooth, and lump-free batter. The consistency should be like thick pancake batter. Whisk for 2-3 minutes to incorporate air, which makes the pakoras light.
Cover and let the batter rest for 10-15 minutes.
2
Fry the Pakoras (10 minutes)
Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.
Fry the pakoras, turning occasionally, for 4-5 minutes per batch, until they are golden brown and crisp.
Use a slotted spoon to remove the pakoras and drain them on a plate lined with paper towels. Set aside.
In a large, heavy-bottomed pot, whisk 2 cups of sour yogurt until completely smooth.
Add 1/2 cup besan, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp salt. Whisk again until no lumps remain.
Slowly pour in 4 cups of water, whisking continuously to create a smooth, thin mixture.
Place the pot on medium heat and bring it to a boil, stirring constantly to prevent the mixture from splitting or sticking to the bottom. This will take about 5-7 minutes.
Once it reaches a rolling boil, reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. The kadhi will thicken, change to a deeper yellow color, and the raw taste of besan will disappear.
4
Combine Kadhi and Pakoras (5 minutes)
Gently add the fried pakoras to the simmering kadhi.
Allow them to cook in the kadhi for another 5 minutes on low heat. This helps the pakoras absorb the flavors and become soft.
Turn off the heat. The kadhi is now ready for tempering.
5
Prepare the Tempering (Tadka) (3 minutes)
Heat 2 tbsp of ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter.
Add cumin seeds, fenugreek seeds, and asafoetida. Sauté for 30 seconds until fragrant.
Add the broken dried red chilies, curry leaves, and julienned ginger. Cook for another 30 seconds, being careful not to burn the spices.
Turn off the heat and immediately stir in the garam masala.
6
Finish and Serve
Pour the hot tempering over the kadhi pakora. You will hear a satisfying sizzle.
Garnish with fresh chopped coriander leaves.
Let the kadhi rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with steamed basmati rice or roti.
