Ingredients25 m servings 185 cals
- Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
- Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.
Per Serving: 185 calories; 9.1 g fat; 18.9 g carbohydrates; 8.4 g protein; 16 mg cholesterol; 100 mg sodium. Full nutrition
ReviewsRead all reviews 3
Really really delicious! My husband makes the khichdi, I make the kadhi. The first time I made this recipe, hubby was a little skeptical about the turmeric and cilantro, but I followed the recip...
this was ok at best, but perhaps I didn't nail it. I tried making it with chicken. I poached the chicken in the curry broth after following the recipe closely. The seeds and asofateda smelled gr...