MAG NI DAL NI KHICHDI (Spiced rice made with yellow lentils)

MAG NI DAL NI KHICHDI (Spiced rice made with yellow lentils)
Khichdi made out of rice and yellow lentils(mag ni dal). This is supposed to be very light on the stomach and is usually had when people are not feeling well, have stomach upsets. The khichdi is usually served with kadhi( a sweet think yogurt gravy). It’s very good for health.

Ingredients
Basmati Rice – 2 cups
Yellow Moong dal(Mag ni dal) - 3/4 cup
Ginger – A small piece
Green Chillies – 2-3
Peppercorns – 1 tsp
Freshly grounded pepper powder – ½ tsp
Freshly grounded cumin powder – ½ tsp
Cumin seeds – 1 ½ tsp
Cinnamon - 1 stick
Bay leaves -1-2
Turmeric – 1 tsp
Asafetida – a pinch
Salt to taste
Ghee – 2 tbsps
Curry leaves – A sprig
Method
Wash and soak the rice and dal together for about an hour, this will ensure water retention and cook the khichdi better.
In a pan , Take some ghee, Add the cumin seeds and whole black peppercorns(while adding peppercorns, crush one or 2 peppercorns, cinnamon stick and Bay leaves and let them fry. When the peppers burst add the grated Ginger and finely chopped chillies and let it fry, add asafetida, Add the curry leaves and fry. Now pour this in the soaked rice and dal, add turmeric, salt, freshly grounded pepper powder and the freshly grounded cumin powder. Mix well. Add water to one inch above level of rice and pressure cook it upto 4 whistles. Once you open the cooker your Khichdi is ready. Serve it hot with some hot melted ghee and Kadhi.

GUJARATI KADHI

KADHI
The Gujarati Kadhi is a hot-sweet concoction and not very thick. It is most loved because of its unique taste and also because of its consistency. You can just drink it. The kadhi goes well with the Khichdi.

Ingredients
Yoghurt - 2 cups
Gram flour (Besan) - 2 tbsp
Ginger – A small piece
Green chillies - 2
Ghee - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry Red chilly- 1 (broken into pieces)
Asafetida – a pinch
Curry leaves – 1 sprig
Salt as per taste
Sugar - 2 tsp
Coriander leaves for garnishing

Method
Grate the ginger and finely chop the chillies, alternatively you can even slice them.
In a vessel, Mix the yogurt and gram flour, ensure that there are no lumps formed, now add the grated ginger, chopped green chillies, curry leaves, sugar and salt. Now mix water and dilute this mixture. The Gujarati Kadhi is not very thick, it is usually very thin. Heat this mixture on low flame till it comes to a boil.
In a pan, heat the ghee, add the mustard seeds and when it begins to crackle, add the cumin seeds. Add the asafetida, red chilli broken into halves, and fry on low heat for a few seconds. Add the curry leaves and then pour this over the Kadhi. Finally garnish with finely chopped coriander leaves before serving.

PUDLA

PUDLA
The Pudla is like a gram flour Dosa made by the Gujaratis. Its usually an instant menu in most households. The picture of the Pudla in my blog is a flatter version as I feel if flat the Pudla gets cooked well and we dont get the raw gram flour smell. But usually the Pudla traditionally is a bit thicker something like our Uttappam.
Ingredients
2 cups – Gram flour (Besan)
1 Onion, very finely chopped
Finely chopped Ginger – 1 tbsp
Finely chopped Green Chilly – 1tbsp
Salt as required
Chilly powder as required
Coriander leaves
Oil
Method
Take a vessel and put the Besan in it. Add 1 cup water and stir to make a smooth batter. Add the salt, chilly powder, onion, ginger, chopped green chillies and finely chopped coriander leaves. Mix well and set aside for 15 minutes.
Take a non stick tava, put one teaspoon of oil and spread it evenly on it. Keep the gas on a low flame. Stir the batter once and pour a ladle full of batter onto the Tava. Either spread it in a round fashion with the ladle as you do for dosa or tilt the pan to spread it (like making a crepe).
Cover and cook for 3 minutes. Turn over and cook, uncovered, until it becomes golden.
Repeat with remaining batter, stirring before using.
Remember that if you are doing the crepe method of tilting the tava. The flame should be low and the tava shouldn’t be very hot so you should keep sprinkling water after every pudla is done.
Enjoy the hot Pudlas with green coriander Chutney or Tomato Sauce.