Gujarati Kadhi and Kichdi

Ingredients:
1 cup rice
1/2 cup whole green mung bean
2 tbsp gram (besan) flour
1 cup yogurt
1 tsp ginger-garlic paste
2 curry leaves
1.5 tbsp sugar
2 tbsp chopped coriander
0.5 tsp red chilly powder
0.5 tsp cumin seeds
0.5 tsp mustard seeds
Pinch of asafoetida
1 dry red chilly, torn
2 tsp ghee
Salt
Water
Ground black pepper

Method:
Kichdi: Wash the rice and the green mung together in cold water till the water runs clear. Add 4 cups water and pressure cook for 2 whistles. Once the pressure has released, transfer to a bowl, and mix in 1 tsp ghee, and salt and ground black pepper according to taste.

Kadhi: Beat the gram flour, yogurt, and 1.5 cups of water till smooth. Add the ginger-garlic paste, curry leaves, sugar, pinch of asafoetida, and red chilly powder and heat. Continue stirring while bringing the mixture to a boil. Once the kadhi starts thickening (within few minutes), reduce heat to low. Adjust salt to taste. Prepare the tempering by separately heating the ghee with cumin seeds, mustard seeds, and torn red chilly. Allow mustard to splutter and cumin to brown. Pour tempering over the simmering kadhi and mix in. Turn of heat and garnish the kadhi with chopped coriander.

Serve kadhi hot with kichdi. Serves 4.