Gujarati Kadhi, Moong Dal Khichdi and Egg Pakora

Ingredients

• 1 cup Basmati Rice (You can also use Sona Masoori or any short-grain rice.)
• 1 cup Moong Dal (Split and skinned yellow lentils.)
• 3 tbsp Ghee (Divided; 2 tbsp for cooking and 1 tbsp for serving.)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing. Use gluten-free asafoetida if needed.)
• 1 inch Ginger (Peeled and finely grated.)
• 2 pcs Green Chili (Slit lengthwise. Adjust to your spice preference.)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Salt (Adjust to taste.)
• 4.5 cups Water (Use 5 cups for a more porridge-like consistency.)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1. 1

   Rinse and Soak

   • In a large bowl, combine the basmati rice and moong dal. Rinse them together under cool running water 3-4 times, until the water runs clear.
   • Soak the rinsed rice and dal in fresh water for at least 30 minutes. This step is crucial for even cooking and a soft texture. Drain thoroughly before cooking.
2. 2

   Prepare the Tempering (Tadka)

   • Place a 3-liter or larger pressure cooker on the stove over medium heat. Add 2 tablespoons of ghee and let it melt.
   • Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-40 seconds.
   • Add the asafoetida, grated ginger, and slit green chilies. Sauté for about 1 minute, stirring continuously, until the raw smell of the ginger disappears.
3. 3

   Sauté and Combine

   • Add the drained rice and dal mixture to the pressure cooker.
   • Sprinkle in the turmeric powder and salt.
   • Gently sauté for 2 minutes, stirring carefully to coat the rice and dal with the ghee and spices without breaking the grains.

Ingredients

• 4 large Eggs
• 1 cup Besan
• 2 tbsp Rice Flour (for extra crispiness)
• 1 tsp Ginger Garlic Paste
• 0.25 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 0.5 tsp Ajwain
• 0.5 tsp Garam Masala
• 1 tsp Salt (adjust to taste)
• 0.25 tsp Baking Soda (optional, for a lighter batter)
• 2 tbsp Coriander Leaves (finely chopped)
• 0.5 cup Water (or as needed for batter consistency)
• 2 cup Vegetable Oil (for deep frying)
• 0.5 tsp Chaat Masala (for sprinkling)

Instructions

1. 1

   Hard-boil and prepare the eggs

   • Place eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
   • Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes to cook through.
   • Carefully transfer the eggs to a bowl of ice water for 5 minutes. This stops the cooking and makes them easier to peel.
   • Peel the cooled eggs and slice them in half lengthwise. Gently pat them dry with a paper towel to help the batter stick.
2. 2

   Prepare the pakora batter

   • In a medium mixing bowl, whisk together the besan, rice flour, salt, turmeric powder, red chili powder, ajwain, and garam masala. Add the optional baking soda if using.
   • Stir in the ginger garlic paste and finely chopped coriander leaves.
   • Gradually add water while whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
   • Let the batter rest for 5-10 minutes. This allows the besan to hydrate fully.
3. 3