Gujarati Kadhi and Mug ni Chutti Dal by Dhruv 2454

Ingredients

• 2 cup yogurt, whisked (for kadhi)
• 2 tbsp gram flour (besan) (for kadhi)
• 2 cup water (for kadhi)
• 1 tbsp jaggery or sugar (for kadhi)
• 1 tsp mustard seeds (for kadhi tempering)
• 1/2 tsp fenugreek seeds (methi dana) (for kadhi tempering)
• 1 cup split green mung beans (mug ni dal)
• 1/2 tsp turmeric powder
• 1 tsp mustard seeds (for dal tempering)
• 2 cup basmati rice

Instructions

1. Whisk yogurt, gram flour, and water in a large pot until smooth, then add jaggery and salt to taste.
2. Cook the yogurt mixture on low heat for 15-20 minutes, stirring frequently until it thickens slightly.
3. Prepare a tempering by heating oil in a small pan, adding mustard and fenugreek seeds until they pop, then pour over the kadhi.
4. Rinse the mung beans and boil in 2 cups of water with turmeric until tender but still holding their shape, about 15 minutes.
5. Drain excess water from the mung beans and perform a simple tempering with mustard seeds and oil before serving over medium heat until heated through, about 5 min.
6. Cook rice according to package directions, typically 15-20 minutes until fluffy.