Gujrathi Kadhi, Moong Daal Khichadi and Lehsun tikhat(garlic chilli oil)

Gujrathi Kadhi, Moong Daal Khichadi and Lehsun tikhat(garlic chilli oil)

There are days when you just desire simple comfort food. This kadhi, Khichadi combo is perfect for such days. There are so many variants of kadhi and also if Khichadi. Today the one I describe you is a kadhi without it's trademark yellow colour often found in Gujarathi household(Yay tracing my roots :) ) and basic moong-daal Khichadi. A bonus is the lehsun tikhat which is another unique accomplishment with Khichadi.

For Kadhi 

1. 3 cup fresh mildly sour buttermilk ( you may also use 1 cup slightly sour curds added with 2 cup water whisk well to make buttermilk)
2. 3 tbsp Besan
3. 1 tbsp grated ginger
4. 1 green chilli crushed
5. 1 dry red chilli
6. 1 tsp jeera
7. 1/2 tsp rai
8. 1/2 tsp meethi seeds
9. 5-6 curry leaves
10. 4 tbsp oil
11. 1 -1/2 tbsp sugar
12. Salt to taste

1.  Add Besan to buttermilk and mix well such that no lumps are left
2. Add salt, sugar, grated ginger and crushed green chilli to it and mix well. Keep aside
3. In a deep pan heat oil and add rai, jeera and as it crackles add dry red chilli and curry leaves. Finally add methi seeds and let it fry till it turns darker in colour
4. Now turn off the flame and add the buttermilk mixture to the pan. If you add buttermilk to very hot oil, it starts curdling so make sure to turn heat at this step
5. Now again turn the flame on very low and keep stirring the kadhi as it starts showing boils kadhi is ready to serve

For Khichadi

1. 2 cup regular rice
2. 1 cup yellow moong daal
3. 1 tbsp jaggery
4. 1 tsp jeera
5. 1 tsp turmeric powder
6. Salt to taste
7. 4 cups water

1. Wash and soak rice and daal for 10 mins
2. Now add soaked daal rice, salt, turmeric powder and jeera to pressure cooker. Add around 4 cups of water and cook it for 3-4 whistles
3. Let the steam settle down completely before opening the cooker. Now mix the Khichadi well. If  it is too thick you can add warm water as needed and mix

Lehsun tikhat(garlic chilli oil)
This tikhat is a must have accimplishment with Khichadi at my home. Not sure of its origins but it's quite unique and tasty.

1. 6-7 cloves of garlic
2. 2 tbsp red chilli powder
3. 1/2 tbsp salt
4. 1/2 cup oil

1. Cut garlic in small pieces
2. In a small pan heat oil and add garlic to it. Let it turn golden brown
3. Add red chilli powder and let it fry it brown. Make sure not to burn it.
4. Turn off the flame and add salt and mix well

Serve hot Kadhi, Khichadi. Pour 1/2 tbsp Lehsun tikhat on the Khichadi at time of serving. Enjoy your meal with papad and some pickle.