Tarela Kolmi, Gujarati Kadhi and Moong Dal Khichdi

Ingredients

• 1.5 cup Curd (Preferably sour for authentic taste)
• 3 tbsp Besan
• 4 cup Water
• 1 tsp Ginger Paste
• 1 tsp Green Chili Paste (Adjust to your spice preference)
• 2 tbsp Jaggery (Grated or powdered. Adjust to taste.)
• 1 tsp Salt (Adjust to taste)
• 0.25 tsp Turmeric Powder
• 2 tbsp Ghee
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing
• 8 leaves Curry Leaves
• 2 whole Dried Red Chilies (Broken in half)
• 3 whole Cloves
• 1 inch piece Cinnamon Stick
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Kadhi Base

   • In a large bowl, use a balloon whisk to beat the curd until it is completely smooth and creamy.
   • Add the besan (gram flour) to the curd and whisk vigorously to create a lump-free paste.
   • Gradually pour in the water while continuing to whisk. This ensures the mixture is thin and uniform.
   • Stir in the ginger paste, green chili paste, jaggery, salt, and turmeric powder. Mix until everything is well combined.
2. 2

   Simmer the Kadhi

   • Pour the prepared yogurt-besan mixture into a heavy-bottomed pot or saucepan.
   • Place the pot on medium heat. Bring the mixture to a boil, stirring continuously and scraping the bottom of the pot. This is the most critical step to prevent the curd from splitting.
   • Once the kadhi reaches a rolling boil (after about 5-7 minutes), reduce the heat to low.
   • Let it simmer gently for 10-12 minutes, stirring occasionally. The kadhi will thicken slightly and the raw taste of the besan will cook off.
3. 3

   Prepare the Tempering (Tadka/Vaghar)

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.