The Tastiest Kitchri and Kadhi Recipe
About this Recipe
When we were young and Ba made Kitchri, my brothers would respond with “but I’m not sick!” With the current ‘keeping healthy’ trends being turmeric and golden lattes you can see why were always fed Kitchri Kadhi when we were sick. I love it and its great for my IBS issues as it’s easy to digest and healing for the intestinal lining. So today since I have been up since 1am with a IBS pain I thought Kitchri Kadhi would be an appropriate meal to share.
Traditionally we don’t usually put all the spices in the rice (just salt, turmeric and ginger) Ba gets bored (clearly where I get that from) and likes to change things up. So below is her fun Kitchri recipe. If you are making it as a feel better meal then I would strongly recommend sticking to just cooking the Kitchri with only hing in the ghee then just ginger salt and turmeric once you have added in the rice. Most also use oil dhal whereas here we have used Magni daar (yellow dhal). No real reason other than its quicker to cook and I prefer the taste.
This is a real feel good, feel better, healthy kinda meal. One of my weekly go to meals and a great way to get in lentils without having to make rotli. I almost ALWAYS make peas and spinach (coming soon) to accompany this meal.
While waiting for the rice to cook you could use that time to get the kadhi done. I was incredibly spoilt when I lived alone, Ba used to have a pre-mixed Kadhi masala placed in my freezer every time she visited. During winter I would make a pot of this and just drink it like it was hot milo haha! (golden latte say what!)
- 1/2 cup yellow dhal (magni dhal)
- 1.5 cups of basmati rice
- 1 Tbsp ghee
- 1 tsp cumin seeds (jeeru)
- 1 cinnamon stick
- 2 cardamon
- 1/4 tsp asafoedita (hing)
- 1.5 tsp salt
- 1/4 turmeric
- 3 cups water
- 1 tsp crushed ginger
In a pot add in ghee, jeeru, cinnamon stick, cardamon and hing.
Add in yellow dhal and 2 cups of water. Mix and let cook for 5 mins.
Add in rice, salt, turmeric, ginger and 1 more cup of water. Stir well, close pot and let cook for approx 20 mins. Make sure to check a few times to make sure it does not burn out. As long as there is water it will contine to cook does not need to be constantly submerged in water.
Optional: a tsp of ghee on top once cooked.
Serve hot with Kadhi.
- 2 cups yogurt or sour milk
- 1 Tbsp chickpea flour
- 1/2 tsp crushed ginger
- green chili to taste
- 1 tsp sea salt
- 1/4 tsp turmeric
- 1 tsp ghee
- 3 cloves
- 4 or 5 curry leaves
- 1/2 tsp cumin seeds (jeeru)
- 1/4 tsp mustard seeds (rai)
- 1/4 tsp fenugreek seeds (methi)
- 1 cinnamon stick
- fresh coriander (dhania)
In a small bowl add in yogurt or sour milk, chickpea flour, ginger, salt, turmeric, green chilli. Whisk well.
In a pot on high heat add in ghee, cloves, curry leaves, jeeru, rai and methi.
Pour in yogurt mix (be careful as the heat is high and there will be splatter. Add in a little water.
Keep stirring on high heat and remove once it boils.
Serve hot with rice.