Kadhi Khichdi

Ingredients

Bhaji:

¼ cup oil

400g baby spinach

3 medium aubergine- cut into chunks 

1 medium onion- sliced 

1 ½ tsp Supreme Cumin Powder 

1 ½ tsp Supreme Coriander Powder 

1-2 tsp Supreme Chilli Powder 

¼ tsp Supreme Turmeric Powder 

1 tsp salt 

 

Aloo (potato) fry:

3 large potatoes – peeled and cut into chips 

Oil to shallow fry

¼ cup oil

1 tsp Supreme Cumin Seeds 

½ tsp Supreme Cumin Powder 

½ tsp Supreme Coriander Powder 

1 tsp Supreme Chilli Powder 

1 tsp Salt 

 

Khichdi:

2 cups Lubna Basmati Rice 

½ cup Supreme Oily Toor Dall 

2 tbsp Ghee

1 medium onion- finely sliced 

1 tsp Supreme Cumin Seeds 

4 Supreme Green Cardamom Pods

¼ tsp Supreme Turmeric Powder 

Salt to taste 

3 ½ cups water 

 

Kadhi

Masala: 

Handful of coriander leaves 

2 green chillies 

2 cloves of garlic 

1 tsp Supreme Cumin Seeds 

Salt to taste

¼ cup water 

Yogurt base: 

2 cups yogurt

¼ double cream 

½ cup water

1 tbsp Supreme Gram Flour

1 tsp salt 

¼ tsp sugar 

Other ingredients:

1 tbsp oil 

1 tsp Supreme Cumin Seeds 

6-8 curry leaves 

Method: 

Bhaji: Add all the ingredients for the bhaji into a pot. Cover and cook over high heat until all the spinach wilts down. Stir well, cover, turn the heat down to medium and cook the spinach until all excess moisture has evaporated. Remember to stir the bhaji every now and then.

Aloo fry: Heat enough oil in a pot to shallow fry over high heat. Add the potatoes and fry until golden. Remove and drain on kitchen paper. Heat a ¼ cup oil in a pan over medium heat. Add cumin seeds and toast until golden then add cumin powder, coriander powder, chilli powder and salt. Stir and cook the spices for a minute and then add the fried potatoes. Mix well and cook for another 4-5 minutes. Remove from heat and seat aside. 

Khichdi: In a bowl mix together rice and toor Dall. Wash and soak for 1 hour. Add ghee to a pot over high heat. Once melted add cumin seeds and green cardamom pods. Toast until golden then add sliced onions and sauté until golden brown. Drain the rice and toor dall and add to the pot. Mix well then add water, salt and turmeric powder. Stir, cover and bring to a boil. Once most of the water has been absorbed, reduce heat to low, stir once more, cover and simmer until all the water has been absorbed and rice and dall are cooked through. 

Kadhi: Add all the ingredients for the masala into a food processor and blend until smooth. Add all the ingredients for the yogurt base into a bowl and blend (using a hand blender) until smooth. Heat 1 tbsp of oil in a saucepan over medium heat. Add cumin seeds and toast until golden then add curry leaves and kadhi masala. Cook for a few minutes then stir in the yogurt base. Stir constantly until the kadhi has thickened.  Don’t overcook as it could split.

 

Serve the kadhi atop the khichdi and bhaji and aloo fry on the side.