kadhi kichdi consists of a couple moving pieces but they’re all pretty easy to make, here’s the full recipe: for 3-5 servings: for the kichdi you’ll need 1 cup basmati rice, washed and soaked for 20 mins ½ cup moong daal, washed and soaked for 20 mins 3 ½ cups of water * 1 teaspoon salt ½ teaspoon turmeric elaichi and laung After letting daal and rice soak, add to a pot with water, salt, turmeric, and spices and let come to a full boil on high heat. Once the water reduces 90%, cover and let cook for 15 min on low heat. *important note: i’m used to a drier version of kichdi and that’s just how i prefer it. kichdi is forgiving and can be eaten like a water porridge consistency. if you want even softer rice, you can add more water. For the kadhi you’ll need: 3 cups full-fat yogurt, whisked 2 tablespoons besan (gram flour) 6 cups water 1 teaspoon salt ½ teaspoon turmeric 1 tablespoon lemon juice the tadka: 2 cloves garlic 1 tablespoon cumin 1 tablespoon mustard seeds 5-6 kadhi patha (curry leaves) 1-2 dried chilli ¼ teaspoon fenugreek seeds Whisk the yogurt and besan very well, then add the water, turmeric, and salt. Cook on low- medium heat and stir/whisk often until the mixture comes to a simmer. once it reaches a boil, cut the heat to low and let gently simmer for 10-15 mins. Finish off with tadka. Add lemon juice. Aloo keema: 1 large onion 1 tablespoon garlic paste 1 tablespoon ginger paste 1 ½ lb ground beef 3 large tomatoes green chili to taste 1 tsp cumin powder 1 tsp coriander powder 1 tsp turmeric powder 1 tsp paprika powder salt to taste chili powder to taste 3 small/mediumish potatoes, cubed Heat oil in a pot and sauté onions until golden brown, then stir in the ginger and garlic pastes for a minute until fragrant. Add the ground beef, breaking up any clumps, and sear on high heat until the moisture evaporates and the meat begins to brown. Add in potatoes and sauté with beef for a couple of minutes before adding the chopped tomatoes and green chilies. Once the tomatoes start softening, stir in the cumin, coriander, turmeric, paprika, chili powder, and salt, cooking everything down until the masala integrates and oil separates. Pour in a cup of warm water, cover tightly, and simmer on low heat for 12 to 15 minutes until the potatoes are fork-tender and the beef is tender. Uncover to adjust the gravy to your desired thickness and finish by stirring in fresh cilantro before serving. #kadhi #khichdi #alookeema #gujarati #desi - @.erum