How to make it
5 steps. Take it one step at a time.
Rinse the rice and yellow moong dal together
Rinse the rice and yellow moong dal together until the water runs clear. Soak them in water for 20 minutes.
20 minAdd the soaked rice, dal, turmeric, salt, and 3 cups of water
In a pressure cooker, add the soaked rice, dal, turmeric, salt, and 3 cups of water. Close the lid and cook for 3-4 whistles on medium heat until the khichdi is soft and mushy.
15 minWhisk the sour curd and gram flour together
In a large bowl, whisk the sour curd and gram flour (besan) together until smooth. Gradually add 2 cups of water and salt, ensuring there are no lumps.
Pour the mixture
Pour the mixture into a pot and bring it to a simmer. Add the ginger-green chili paste and let it cook on low heat for 10-12 minutes, stirring occasionally.
12 minHeat ghee in a small pan
Heat ghee in a small pan. Add cumin seeds and curry leaves. Once they sizzle, pour this tempering over the simmering kadhi. Serve hot with the prepared khichdi.
A little kitchen wisdom
For the best flavor, use sour yogurt for the kadhi. You can adjust the consistency of the khichdi by adding more or less water during pressure cooking.
