Kadhi (Yogurt Curry)

This is a very common dish in India and is made in all regions - of course with regional differences. Here is how I like it

2 cups yogurt
2 cloves garlic, 2 green chillies (or 1 if you don't like it too spicy), 1/2 inch piece of fresh ginger. This is to be put through the chopper or the blender..but it should be a little coarse.
1 TBS of gram flour (besan - chick pea flour)
salt and sugar to taste, chopped coriander (cilantro) for garnish
5-6 curry leaves
pinch of asafoetida, mustard seeds for tempering, 1/8 tsp turmeric.
1 TBS oil

Blend together the yogurt, chili/garlic/ginger, salt, sugar and gram flour.
In a non-reactive pot (use stainless steel or a non stick one) heat 1 TBS oil, add the mustard seeds, asafoetida, turmeric and the curry leaves.
Put in the blended yogurt mixture. Add about 2 cups of water and whisk till it becomes smooth. Keep on low heat. Taste - check if extra salt is needed after you add the water.
Stir continuously till the kadhi is heated through and starts  bubbling at the edges, add the chopped coriander. Do not let it boil...that will cause the yogurt to separate.

Enjoy with Khichadi!

Indian Staples - Chilkewale moongdaal ki khichadi - Rice and lentils risotto (Indian style)

This is one of the comfort foods of my childhood. It's soft and savoury- and oh so comforting. It sort of resembles an Italian risotto - don't get too technical here now. I think the origins of this dish are from Rajasthan or Kutch...But I love this dish and there are some variations which I have listed at the bottom.

This recipe makes about 4 cups of the finished product, so adjust accordingly.

1/2 cup basmati rice
1/2 cup split moong dal with the skins on (split mung beans - make sure you get the one with the skins on)
2 cloves, 1/4 tsp jeera (cumin), small piece of cinnamon, 5-6 pepper corns
1/4 tsp hing (asafoetida powder)
salt to taste and ghee.

Wash the rice and lentils and soak them for about an hour.
In a pressure cooker add about 2 TBS ghee and the garam masala. Add the drained rice and dal. Saute for about 2-3 minutes till the rice picks up the aroma of the ghee and the spices.
Add 4 cups of water and salt to taste. After 2 whistles, lower the heat and let cook for about 15 minutes.
Remove from the cooker and add 2 TBS ghee when the rice is hot, stir to incorporate the ghee in the khichdi.
Serve piping hot, with Kadhi (Yogurt curry) and papad.

Variations
you can add chopped vegetables to the khichdi, to make it a complete one dish meal. You can add shopped carrots, chopped green beans, peas...

Enjoy!