4. Heat the ghee and add zeera, lal mirch and kadhi patta. When mirch darkens a bit, add saboodana mixture and turn around over low heat till cooked through. Takes a couple of minutes.

Gujarati khichdi is the original one, consisting of a delicious blend of soft rice, lentils, and dollops of ghee with its partner yoghurt-based kadhi, bursting with subtle spice. Venn Pongal ...

5. Season with sugar and rock salt as required. 6. Allow the kadhi to simmer and turn thick. Stir occasionally to avoid lumps. 7. Garnish the rajgira kadhi with chopped coriander leaves. Serve with ...

Then reduce the flame to medium. 4. Purée the tomatoes and add to the vessel. Let the kadhi simmer away on a low flame for an hour. 5. In the meanwhile, heat water in another small pot.