Kathiyawadi kadhi khichdi Recipe

Cooking Directions

• STEP 1.In a pan, heat ghee and add cumin seeds, cloves, and cinnamon.
• STEP 2.Add ginger-garlic paste, green chilies, and onions. Saute until onions turn golden brown.
• STEP 3.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 4.Add yogurt and gram flour mixture. Cook until the kadhi thickens.
• STEP 5.In a separate pot, cook rice, lentils, and vegetables to make khichdi.
• STEP 6.Serve the kadhi and khichdi together, garnished with coriander leaves.

Cooking Tips

• You can add vegetables like carrots, peas, and potatoes to the khichdi for added flavor and nutrition.
• Adjust the spice level according to your preference.
• Serve the kadhi khichdi hot with papad and pickle.

Storage and Serving

• Kathiyawadi kadhi khichdi is best served fresh and hot.
• If you have leftovers, store the kadhi and khichdi separately in airtight containers in the refrigerator for up to 2 days.
• Reheat the kadhi and khichdi in a microwave or on a stovetop before serving.