So during summer my mum would prepare curds at home. This was the best time for us as kids. No meat, no vegetables, just lassi, curds and dahi curry. Total cooling effect for the stomach during hot summers.

Then after my son was born my neighbours suggested making and feeding my son mung dal khichuri with dahi kadhi.

So sharing my take on khichuri and Dahi kadhi.

Ingredients for khichuri :

  • 2/3 c Kerala/Goan Red parboiled rice cleaned, washed and soaked for 1 hour
  • 1/3 c whole mung cleaned, washed and soaked for 1 hour
  • 8-10 garlic cloves crushed and cut into chunks
  • 1″ ginger cut finely
  • 3 black cardamoms
  • 1/8 tsp. Cloves
  • 2″ cinnamon sticks
  • 3 green cardamom
  • 1 bay leaf
  • 1 tsp cumin
  • 1 tsp mustard seeds
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 onion finely chopped
  • 1 tsp grated jaggery
  • 2 tbs. Oil
  • 1 tbs. Ghee melted
  • Water as required
  • Salt to taste

In a cooker heat oil. Add mustard seeds and when they stop spluttering, add cumin and let it turn golden and the aroma spread. Add chopped garlic and fry till golden. Now add the bay leaf, cardamoms, cinnamon, cloves and fry well for 1 minute. Now add chopped onion and fry well till the onions turn translucent. Now add the rice and mung, tumeric, red chilli powder, ginger and salt. Stir well to incorporate. Add 2 cups water and mix. Close the cooker and when the cooker gives 4 whistles, switch off the gas. Let it cool then open and serve with Dahi kadhi.

Dahi kadhi ingredients:

  1. Curds 2 cups
  2. 4 tbs. gram flour
  3. Water as required
  4. 1 tsp. Chilli powder
  5. Salt to taste
  6. 1 tsp. Turmeric powder (the turmeric wasn’t good quality hence the pale colour. As I finished the turmeric powder I had used for khichuri, opened a new packet and refilled.)
  7. 1 tbs. Coriander powder
  8. 1 tsp. Mustard seeds
  9. 1 tsp. Cumin
  10. 10-12 Curry leaves
  11. 10-12 garlic cloves cut finely
  12. 3 green chillies cut at a slant
  13. 1″ ginger cut into juliens
  14. 2 tbs. Oil
  15. Pure Ghee (as required)

In a bowl whisk together 1-7 ingredients so that it’s not too thick or thin.

In a non-stick vessel heat oil. Add mustard seeds and when they start spluttering add cumin. Let it fry till it becomes golden, add garlic and saute till the raw smell goes away. Now add the slit green chillies. When they start spluttering add the curds mixture. Keep stirring or the curds will separate. We need a smooth Dahi kadhi. When you stir for about 5 minutes and the curd curry is mixed well, cover and let the kadhi boil for 10 minutes. You will get a good aroma in your kitchen. Before switching off the gas add the curry leaves and ginger. (In my mum’s house the curry leaves were always put in last. Over the years I have experienced that the flavour of ginger goes away when you add ginger before hand and cook away.) Taste and add salt if required. Serve hot with the kitchdi and pour a tablespoon of hot melted ghee. Heavenly. Relish.

Benefits of mung: It has a high source of proteins, fiber, antioxidants, phytonutrients like thiamine, manganese, potassium, magnesium, folate, copper, zinc and various B vitamins. It defends against several chronic diseases like heart diseases, cancer, diabetes and obesity. It also helps in lowering inflammation.

Benefits of curds: Helps to improve digestion, good for your heart. Great for those who are lactose intolerant. Helps to boost immunity, good for your teeth and bones. Can be used as a skincare product. It helps to get rid of dandruff. Helps to release stress and anxiety. Helps in curing peptic ulcers. Reduces cholesterol. Helps in minimising blood pressure, prevents vaginal yeast infections. Helps to avoid osteoporosis and arthritis. Helps to lose weight and controls hormonal imbalance.


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