by Tarla Dalal
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Added to 39 cookbooks
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A khichadi layered with a potato vegetable topped with tempered curds makes a meal by itself.
- Heat the oil in a pan and add the mustard seeds to it. When they crackle, add the onions and fry for some time till they turn translucent.
- Add the ginger-green chilli paste, turmeric powder, chilli powder and coriander powder and sauté for 1 to 2 minutes.
- Add the potatoes, ¼ cup water and salt and cook for some more time.
- Add the curds, mix well and keep aside.
- Whisk the curds with salt and keep aside.
- Heat the oil in a small pan and add the mustard seeds to it.
- When they crackle, add the curry leaves and pour over the curds. Mix well. Keep aside.
- Warm the khichadi and put it in a serving dish.
- Top with the potato vegetable.
- Spread the tempered curds evenly on top and sprinkle chilli powder over it.
- Bake in a pre-heated oven at 200°C (400°F) for 5 minutes or microwave for 2 minutes.
- Serve hot garnished with coriander.
Nutrient values per serving
|Vitamin A||292.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||9.3 mg|
|Folic Acid||22.6 mcg|
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