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KHANDESHI KHICHDI RECIPE /SAI BABA KHICHDI

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KANDESHI KHICHDI RECIPE

Toor_dal khichdi is also known as Sai Baba ki khichdi. It’s offered to Sai, in the temples of Khandesh, on every Thursday. Toor Dal/ Split Pigeon peas cooked with rice with some masalas. Today 🍛khichdi is served with Dahi 🍲kadhi, Papad.

INGREDIENTS

  • 1/2 cup Rice soaked for ½ an hour
  • ⅓ cup Toor dal / Split Pigeon Peas soaked for ½ an hour
  • 1 potato chopped into small cubes
  • 2 tbsp oil
  • ¼ tsp Hing / Asafoetida
  • ½ tsp Rai / Mustard seeds
  • ½ tsp Jeera / Cumin
  • 1 tbsp Ginger Garlic paste
  • 5 or 6 Green chilli
  • 1 big Onion  chopped
  • 2 tbsp  Groundnuts
  • Few curry leaves
  • ½ tsp Turmeric powder
  • 1 tsp Goda masala /Khandeshi masala or ½ tsp garam masala
  • Salt
  • 3 tbsp chopped Coriander leaves
  • 3 tbsp Grated fresh Coconut

METHOD

KADHI RECIPE –

INGREDIENTS

  • 1 cup sour Curd
  • 2 cups of Water
  • 2 tbsp of Gram Flour /Besan
  • 1 tbsp Ginger Garlic paste
  • 2 chopped Green Chillies
  • 1 tbsp oil / ghee
  • ½ tsp Mustard seeds
  • A pinch of Asafoetida /Hing
  • Salt
  • Few Curry leaves
  • Fresh chopped Coriander leaves

METHOD
Blend curd, water, besan and salt.
Heat oil in a deep pan. Add hing and mustard seeds.
When splutters, add curry leaves and ginger garlic paste. Saute for 2 mins. Add green chillies.
Add strained curd mix to the pan. Cook on medium flame. Stir continuously else kadhi will be curdled. Roll boil and and cook on low flame for 3-4 mins.
Garnish with chopped fresh coriander leaves.
Kadhi is ready to serve.

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